10-01-2014
White chocolate semifreddo spheres with Birra Moretti La Rossa gelatine over an orange marmalade with ginger, lemon and hop, a dish presented by Francesco Ferrari, chef at restaurant Le Scuderie in Relais Falisco in Civita Castellana (Viterbo), on the occasion of Premio Birra Moretti Grand Cru 2013
Desserts... lust, delicacy, tradition. Our semifreddo spheres find their perfect match with the Birra Moretti La Rossa gelatine. By contrast, the latter is capable of making the sweetness of the white chocolate become softer, and because of its acidity and freshness, it highlights the ginger. As a pairing, I chose Birra Moretti Grand Cru because of the characteristics given by the bottle-fermentation and because of the herbaceous hop scents.
White chocolate semifreddo spheres wrapped in Birra Moretti La Rossa gelatine over a marmalade of oranges with ginger, lemon and hop Recipe for 6 people
The ingredient: Birra Moretti La Rossa. The match: Birra Moretti Grand Cru
For the semifreddo 200 g milk 100 g sugar 90 g egg yolk 400 g cream 200 g white chocolate
For the Birra Moretti La Rossa jelly 300 g beer 10 g gelatine sheets 30 g sugar
For the marmalade 300 g water 300 g oranges 160 g sugar 100 g hop 1 lemon 8 g ginger
Francesco Ferrari, chef of Le Scuderie of Relais Falisco in Civita Castellana (Viterbo), as seen by Francesca Moscheni
For the Birra Moretti La Rossa gelatine Warm 100 g Birra Moretti with the sugar, add the gelatine sheets previously soaked in water and add the remaining beer.
For the marmalade Make a hop infusion by leaving it into boiling water for 24 hours, then strain it. Peel the oranges and then remove the white part from the zest. Boil the zest for a few minutes. Cut the oranges and add them to the infusion together with the sugar. Bring everything to the boil in a pot. When the mixture starts to thicken, add the orange zest, the ginger and the grated lemon zest. Continue to boil for about 5 minutes.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by