25-12-2013
Rolling Beer by Simone Nebbia, sous chef at restaurant S'Apposentu in Siddi. The young Sardinian chef stood out in the finals of Premio Birra Moretti Grand Cru 2013 and received a special mention for his menu in which beer was best given value to, both as a match and as an ingredient
This dessert tells us the evolution of beer starting from barley, moving onto malt, until we get to beer itself. For the cannolo, I used barley flour and malt, inside a cream made with Birra Moretti Doppio Malto, refreshed with cardamom. The ice cream, sweetened with malt, and the Birra Moretti au naturelle, recalls the same concept of the cannolo. The Birra Moretti Grand Cru used to cook the pear gives the elegance and character that complete this dish.
Rolling Beer Recipe for 4 people
INGREDIENTS
For the ice cream 200 g cream 350 g sheep milk 300 g mashed pears 100 g sugar 8 g malt 50 g Birra Moretti 1 tablespoon pear grappa
Ingredients: Birra Moretti, Birra Moretti Grand Cru, Birra Moretti Doppio Malto. Beer match: Birra Moretti Zero
for the cannolo 60 g soft butter 50 g barley malt 50 g almond flour 40 g barley flour 100 g icing sugar
for the pears 4 slices of abate pears cut into rectangles about 10 cm long, 3 cm wide and 1 cm thick
for 100 g of syrup 150 g Birra Moretti Grand Cru 80 g barley malt zest of half a lemon
for the cream 170 g Birra Moretti Doppio Malto 180 g barley malt 5 egg yolks 2 and a half gelatine sheets soaked in water and drained 500 g semi-whipped cream 500 g mascarpone 2 g cardamom powdered in a mortar
to finish fruit mint leaves flowers to decorate
METHOD
Simone Nebbia of restaurant S'Apposentu in Siddi (photo by Francesca Moscheni)
for the cannoli Mix the ingredients into a bowl so as to obtain a smooth and homogenous mixture. Spread it over a sheet of baking paper (it needs to be 1 mm thick) and bake in a hot oven at 180°C for 10 minutes. Remove from the oven, cut into 10 cm squares and roll them using cannolo tubes. Leave to cool and keep in a thermal box. Put the pear rectangles into a vacuum pack together with the syrup, remove all the air and cook in a Bain-Marie or steam in the oven for about 20 minutes at 72°C. Cool the pack in ice and keep to a side.
Boil the beer, malt and cardamom into a saucepan until it reaches 120°C. Meanwhile, whisk the egg yolks in the planetary processor and, when the syrup has reached the necessary temperature, slowly pour it over the eggs. Continue to whisk adding the gelatine, so us to obtain a firm foam. Slowly add the mascarpone to the cream, add these to the whisked eggs, mix finely and leave in the fridge for at least 3 hours.
Put slightly less than a tablespoon of lemon compote on the base of the dish, place a pear rectangle on top, fill the cannolo with the cream and put it on the pear. Decorate the dish with fruit, mint and some flowers. Add a quenelle of ice cream on one side and serve.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
born in 1991, he's the sous chef of restaurant S'Apposentu in Siddi (Vs), chef Roberto Petza