La Rossa in autumn

We end our presentation of the 20 finalist recipes in the 2014 edition of Premio Birra Moretti Grand Cru with its winner, Davide Del Duca. After his savoury dish, Birra with cappelletti, today we discover his dessert. Here is how he presents it.

In my dessert, black garlic stands out. Originally from Korea and with important anti-oxidant properties, it is added to the Birra Moretti La Rossa ice cream with which it shares the notes of caramel, liquorish and chocolate. To complete the dish I added an earth made with chocolate, because of its bitter and aromatic notes, potato and Jerusalem artichoke skins to add a sweet touch. I paired this dessert with Birra Moretti La Rossa.

Davide Del Duca, chef at restaurant Osteria Fernanda (Rome)

La Rossa in Autumn – Black garlic mousse, Birra Moretti ice cream, chocolate earth and tuber skins

Recipe for 8 people

INGREDIENTS
For the black garlic mousse
2 egg yolks
50 g sugar
25 g water
100 g Valrhona white chocolate
200 g cream
20 g black garlic
100 g milk
6 g gelatine sheet

For the beer ice cream
4 egg yolks
120 g sugar
330 g Birra Moretti La Rossa
70 g Birra Moretti Grand Cru
100 g cream
2 concentrated espresso coffees
1 g ice cream stabilizer

For the chocolate earth
180 g 00 flour
3 egg yolks
75 g butter
70 g sugar
20 g unsweetened cocoa
50 g dark chocolate

For the tuber skins
60 g Jerusalem artichoke skins (around six Jerusalem artichokes)
60 g potato skins (around six potatoes)
500 g sunflowers seed oil
16 borage flowers

As a pairing Birra Moretti La Rossa

METHOD
For the garlic mousse
Using a planetary mixer, start whisking the egg yolks and in the meantime put the water and sugar on the heat and bring to 121°C. Gradually pour the resulting syrup on the egg yolks, keeping the planetary mixer working at the highest speed until the mixture has cooled completely. Clean the black garlic and blend it with a hand blender, with 100g of milk. Once you have obtained a purée, strain it and keep it to a side. Melt the white chocolate in a bain-marie, adding the gelatine sheet previously soaked in water and drained, and leave it to melt in the chocolate. Add first the chocolate and then the black garlic purée to the zabaglione, then the (warmed up) cream, mixing energetically. Strain the mixture, pour it into a syphon and charge twice. Leave to rest in the fridge for at least two hours.

For the beer ice cream
In a bowl whisk the eggs and sugar. In a steel casserole tin, reduce the beer to a half of their initial weight, add the coffee and cream. Away from the heat, energetically mix this with the eggs and sugar. Add the stabilizer, bring the mixture back on the heat and bring to 80°C. Strain the mixture putting it in the pacojet container and chill. Cream right before serving it.

For the chocolate earth
In a planetary mixer, knead the butter, eggs and sugar. Add the sieved flour and cocoa and finally the softened dark chocolate. Cover with cling film and leave in the fridge for around two hours. Line a baking tin with baking paper, spread the mixture roughly and bake at 180°C for around 12 minutes. If necessary, crumble the “earth” further, when cold.

For the tuber skins
Rinse the tubers thoroughly and remove any earth, dry and using a potato peeler create strips as long and unbroken as possible. Place the skins on a sheet of baking paper and out them on the special plate inside the microwave oven. Set the oven at the highest power for around 3 minutes. Fry the skins for a few seconds in hot oil.

For serving
In a suitably large soup dish, syphon a little mousse, add the potato skins and then put some more mousse and the chocolate earth (around 1 tablespoon per portion), placed unevenly. Add some Jerusalem artichoke skins, a beer ice cream quenelle and the borage flowers.