Carmen Vecchione
D-Limousine belly salad with puntarelle and mustard by Gian Pietro e Giorgio Damini
Dall'Italia Prato Nevoso, montagna & cibo. Viaggio nella località del Cuneese che cresce anche grazie alla gastronomia
Twice Premio Birra Moretti Grand Cru finalist Daniele Pennati, chef at restaurant Hotel Roseg in Chiesa Valmalenco (Sondrio), for this dessert decided to play with a wine-based classic, substituting wine with the citric note of Moretti Radler
We continue our series of finalist recipes in the fourth edition of Premio Birra Moretti Grand Cru, now approaching the end. Today we present a dessert created by chef Daniele Pennati, twice a finalist, who for his savoury dish presented Sweetbreads with Moretti Grand Cru. Here’s how he presents this dessert. This dessert, with a playful title, is a tribute to a popular drink –vin brulé, mulled wine – but with beer. A new interpretation or better a transformation into a dessert with the fresh flavours of elderberry and apple, matching the citric taste of Birra Moretti Radler.
Daniele Pennati, chef at Hotel Roseg (Chiesa Valmalenco, Sondrio)
INGREDIENTS For the semifreddo 200 g white yogurt 150 g 35% mg cream n°1 gelatine sheet For the meringues 100 g elderberries 100 g egg white 100 g white sugar 50 g water For the apples n°1 Florina apple n°1 Birra Moretti Radler cinnamon cloves For the elderberry syrup 300 g elderberries 50 g muscovado brown sugar For the elderberry gel 100 g elderberry syrup 1 g agar agar For the slush 200 g elderberries Mint leaves
As a pairing, Birra Moretti Radler
classe 1980, chef del ristorante Hotel Roseg a Chiesa Valmalenco, Sondrio
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru