18-01-2015

Moretti La Rossa Aero

Federica Andrisani presents a dessert with notes of tobacco and smoked black cardamom

Federica Andrisani was the first woman to get to the finals of Premio Birra Moretti Grand Cru, in the 2014 edition. The chef, who for a long time was Lorenzo Cogo’s right arm in his restaurant in Marano Vicentino, reached this result thanks to two dishes in which Birra Moretti La Rossa was given the main role

With this article, we complete the mini-menu created by Federica Andrisani, who until last summer was sous-chef at El Coq in Marano Vicentino. She presented this recipe at the finals of the fourth edition of Premio Birra Moretti Grand Cru. As for her savoury dish, Andrisani presented Porcini, rooster crests and Moretti La Rossa. Here is how the chef introduces this recipe.

In this dessert, the smokiness is given by the combustion of cardamom with a cold smoking. The essential component is the Birra Moretti La Rossa aero, a vacuum cooked sponge, later frozen. Its creamy texture recalls beer foam and it has the form of bread crumbs, to recall yeast. This is the reason behind the sapid and slightly acid ice cream. In this case I pair it with Birra Moretti Grand Cru because of its aroma of hop, which supports the smokiness of cardamom.

Federica Andrisani, ex sous-chef at restaurant El Coq (Marano Vicentino)

Birra Moretti La Rossa aero, yeast ice cream and black cardamom

Recipe for 4 people

INGREDIENTS
500 g Birra Moretti La Rossa
15 g albumin
1,5 g xantana
0,75 g guar gum
600 g white chocolate
1 lt milk
500 g cream
37 g glucose
4 g pectin
1 gelatine sheet
50 g sugar
200 g mother yeast
100 g bread made with mother yeast
4 g salt
10 pieces of black cardamom

As a pairing, Birra Moretti Grand Cru

METHOD
For the Birra Moretti La Rossa aero
Rehydrate 15 g albumin, 500 g Birra Moretti La Rossa, 1,5 g xantana, 0,75 g guar gum in a Thermomix at the highest speed for 30 seconds. Leave it to rest for 30 minutes, then add 300 g of melted white chocolate and mix for 3 minutes at the highest speed. Put the mixture into a syphon charged twice and pour the mixture into a vacuum box and remove all air. When the mixture has doubled, freeze it.

For the yeast ice cream
Toast 200 g of mother yeast and 100 g of bread with mother yeast in the oven at 170°C for 10 minutes. Mix with 1 litre of milk and 500 g of cream. Leave in the fridge overnight. Drain all the liquid from the yeast. Take 575 g and add 37 g of glucose, put it into the Thermomix and bring it to 45°C at speed 4, add 4 g of pectin, 50 g of sugar, 4 g of salt and 1 gelatine sheet, previously soaked in water, and bring to 85°C. Put into the Pacojet box and chill.

For the caramelised white chocolate
Put 300 g of white chocolate in the oven for 30 minutes at 150°C. Freeze and blend.

For the finishing
Spread some yeast ice cream on the base of the dish, spread the caramelised chocolate on top and then place the beer aero. Grate the black cardamom on the dessert and cover with a cloche. Smoke everything with black cardamom.