David Beer's dessert featuring malted almond sbrisolona and Verdi Imperial Stout zabaglione.
Yield: 8 servings
A while back, our restaurant, Nostrana, created a menu based on beer for a special dinner. This definitely got the wheels spinning in my head. I’ve brewed beer and mead since the early ‘80s, which is also about the same time I started baking. One of my first thoughts was something like a stout float. Not very Italian. I thought of a few other ideas, but the creaminess and dark, dryness of the stout mixing together sounded too tasty. I had also recently been running a Moscato zabaglione with fresh berries – seemed like a zabaglione using a nice rich stout might be a winner!
Malted Almond Sbrisolona:
- 6 oz/170 g all-purpose flour
- 2 oz/57 g fine cornmeal
- ½ tsp salt
- 1 Tbs light malt powder (this is the same as the diastatic malt powder used in bread baking)*
- 3.5 oz/100 g unsalted butter
- 3 Tbs light brown sugar
- 2.3 oz/67 g granulated sugar
- 3 oz/84 g almonds, toasted and coarsely chopped
- 2 liq oz/59 ml lightly crushed or chopped chocolate malt (whole grains of toasted barley, available at brewing store)
- 2 large egg yolks
- ¼ tsp almond extract
- ¼ tsp vanilla extract
- 1 Tbs grated orange zest
Combine the flour, cornmeal, salt and malt. Rub in cold butter. Stir in sugars, almonds and chocolate malt. Toss together with the yolks, extracts and zest until it begins to come together, but is not quite smooth. (It’s basically a shortbread.) Pack the dough in the bottom of a 10” springform pan and bake for approximately 30 minutes at 350°F. Cool for 10 minutes and then cut into triangles while still warm.
*Malt powder and chocolate malt (whole roasted barley, called chocolate due to its darker roasting) can be found at any brewing store.
Verdi Imperial Stout Zabaglione:
- 3 large eggs
- 6 large egg yolks
- 1 lb/454 g granulated sugar
- Juice of ½ orange
- 16 liq oz/473 ml Verdi Imperial Stout or dark, but not bitter, beer
1. Whisk eggs, yolks and sugar together until lightened. Whisk in orange juice and the stout. Place bowl on a pan of boiling water and continue to whisk until quite thickened. After it has thickened, move your bowl to an ice bath and continue to whisk until cool.
- 4 apricots or other stone fruits
To serve, place 4 oz of zabaglione in the bottom of a bowl. Sear ½ of an apricot (or other stone fruit) in a sauté pan with butter. Add the apricot, berries and sbrisolona.