21-12-2014
Nicholas Bonati, young sous-chef at restaurant Il Giardinetto in Pettenasco (Novara), received the Special Mention for his Valorisation of Beer in the fourth edition of Premio Birra Moretti Grand Cru. This cake was presented in his mini menu
We continue the series of twenty recipes that got in the finals of the fourth edition of Premio Birra Moretti Grand Cru: today is the turn of Nicholas Bonati, chef at restaurant Il Giardinetto in Pettenasco (Novara), who thus presents his dish. In my mini-menu for Premio Birra Moretti Grand Cru I wanted to try and enclose in two recipes all my professional experience. In order to do so, I chose less common raw materials such as pork belly and created unusual pairings with Jerusalem artichoke and ginger, without forgetting, nonetheless, some classic ingredients such as chocolate and orange. Dulcey chocolate, Birra Moretti "Zero" and orange
Nicholas Bonati, sous-chef at Il Giardinetto in Pettenasco
INGREDIENTS For the “Dulcey” chocolate mousse 250 g “Dulcey” Valrhona chocolate 250 g semi whipped cream 50 g egg yolk 5 g gelatine sheet
For the ginger crumble 90 g butter 90 g chopped almonds 110 g “00” flour 30 g toasted and chopped hazelnuts 130 g chopped ginger
For the Birra Moretti “Zero” sorbet 150 g Birra Moretti “Zero” 50 g water 30 g brown sugar 40 g glucose 0,2 g gellan gum
For the orange gelatine 1 l orange juice 17 g gelatine sheet
For the powdered orange Orange supremes
Paired with Birra Moretti
METHOD For the mousse Melt the chocolate in a bain-Marie and meanwhile prepare the semi whipped cream. Put the egg yolks in a metal mixing bowl and cook them alla rosa, [put a veil of cream on a wood spoon and blow on it: if it forms a wavelet as with a rose petal, it is ready] and add the gelatine sheet. Afterwards, mix the egg yolks, the chocolate and the cream alternating them, two tablespoons at a time. Put the mixture in the moulds and chill at -18°C.
For the ginger crumble Soften the butter and then mix it with the other ingredients using a planetary processor. Create a stick with the resulting mixture and chill it at -18°C. Then grate it on a silpat sheet and cook it at 140°C for 20 minutes.
For the sorbet Put the beer, water, brown sugar and glucose in a steel saucepan. Bring to 70°C and add the gellan gum with the help of a whisk. Chill at -18°C. After that, the sorbet will look like a block of ice, so break it as much as possible and chill it again at -18°C for around ten minutes. At this point the mixture will be ready to make the quenelles.
For the orange gelatine Squeeze the oranges so as to obtain one litre of sugar. Strain it in a chinois and then reduce it slowly to 300 grams in a saucepan. Remove from the fire, strain in the chinois and add the gelatine sheet. Pour the mixture in a smooth container so as to obtain the desired thickness. Cool at 3°C and divide into portions.
For the powdered orange Make the orange supremes, place them on a steel tray and put them in a dryer. When they are dried, powder them.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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