05-12-2014
Red Blue Red White – Birra Moretti La Rossa Frozen Mousse, namelaka with Blu del Chianti, beetroot cream, fruits of the forest and white chocolate earth. Alberto Sparacino, chef at Il Colombaio in Casole d’Elsa (Siena), presented this complex dessert to the starred jury presided by Claudio Sadler which judged the finalists in the fourth edition of the Premio Birra Moretti Grand Cru
Here is one more recipe from the twenty that reached the finals in the Premio Birra Moretti Grand Cru, which we will publish over the next weeks. This dessert was created by Alberto Sparacino, chef at restaurant Il Colombaio in Casole d’Elsa (Siena). This dish wants to stand out with a strong flavour, using fruits of the forests because of their acidity and freshness. The blue cheese stands out with incisiveness. Cardamom is necessary to create an even stronger link between the beetroot, the cheesecake and the Birra Moretti La Rossa which adds a bitter note.
INGREDIENTS For the Namelaka with Blu del Chianti 200 g Blu del Chianti 300 g cream cheese 600 g cream 500 g milk 1 vanilla pod 1 sachet of vanilla essence 150 g sugar 5 gelatine sheets 25 g cake gel 200 g whipped cream For the Birra Moretti La Rossa Frozen Mousse 330 ml Birra Moretti La Rossa 60 g sugar 200 ml cream 1 gelatine sheet Double syphon charge
For the white chocolate crumble 200 g white chocolate 2 gelatine sheets
For the beetroot and cardamom cream 2 beetroots 5 cardamom pods 200 g vinegar 100 g sugar 3 l water For the fruits of the forest dressing 200 g fruits of the forest 50 g sugar
Paired with Birra Moretti Grand Cru
For the Birra Moretti La Rossa frozen mousse Put the beer and sugar over the flame and skim off the beer. Add the gelatine sheet and leave to cool. Once it is cold, mix with the cream, put into a syphon and charge twice. Place in the fridge for a couple of hours. In a container, syphon the mousse and add the container into a chiller.
For the white chocolate crumble Melt the white chocolate in a bain-Marie. Remove from the bain-Marie and add the gelatine sheet mixing constantly until lumps start to form like little stones.
For the beetroot and cardamom cream Peel the beetroot. Put the water, sugar, vinegar and cardamom into a large pot. Bring to the boil and add the beetroots and boil them until soft. Remove the beetroot and process them with a Bimby processor with a little cooking water and around 2 g of xantana.
For the beetroot water and cardamom reduction Put the cooking water into a saucepan and reduce over a low flame so as to obtain a lucid and smooth syrup.
For the fruits of the forest dressing Put both ingredients into a saucepan and bring to the boil. Strain the mixture in a Chinois and then reduce it on a low flame.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
Born in 1984, since march 2014 is chef de cuisine at Il Colombaio in Casole d’Elsa (Siena)