Spelt flour and beer sweetness

Have you ever tried a Radler? It's a cocktail made by mixing beer with a soft drink, most often lemonade. This combination gave rise to my Beer Sweetness, a modern cake with a mix of flavors and textures:

• 30 g Spelt flour
• 30 g Spelt flour;
• 25 g Butter
• 25 g Sugar
• g Almond Flour

• 250 g Mascarpone
• 200 ml Vegetable cream
• 3g Gelatin sheets (240° Bloom)
• 2 tablespoons of beer
• 60 g icing sugar
• 1/2 Lemon juice only
• 18 g water
• Zest of 1/2 lemon

• 110 ml Farzotta Beer
• 3g Gelatin sheets (240° Bloom)
• 20 g brown sugar
• 18 g Water to rehydrate the gelatin

• Zest of 1 lemon
• 15 g Water
• 15 g Sugar
• enough water to boil the peels

• 1 tablespoon of Farzotta beer
• 1/2 teaspoon lemon juice
• 100 g icing sugar
• 2 tablespoons of water

Necessary tools

• Pot;

• Whip;

• Electric mixer;

• 15cm diameter micro-perforated rim;

• Ring 17cm diameter;

• Acetate sheet;

• 14 cm diameter jelly mould.

Rehydrate the gelatine with cold water. To facilitate rehydration, cut the gelatine sheet into small pieces.

Bring the beer to the boil and reduce by 1/3, add the sugar and dissolve.

Once melted, remove from the heat, let it cool slightly, add the rehydrated gelatine, let it melt and pour into the mould.

Place the mold in the freezer at -18°C for at least 12 hours.

Use a lemon zester to obtain thin peels, boil them for a couple of minutes, remove the peels from the water and dry on absorbent paper,

Pour the sugar and water into a saucepan, add the peels and cook over a low heat until the liquid has reduced, place the peels on baking paper and sprinkle with sugar, leave to dry

Place the flour, room-temperature butter, granulated sugar, and almond flour into a bowl and mix everything together with your hands until the mixture resembles coarse crumbs.

Line a baking tray with baking paper, place a 15 cm diameter ring on it, fill it with the crumble and level it to obtain an even layer, place in the refrigerator at +4° C for 15 minutes.

Meanwhile, heat the oven to 190°C, once the crumble has rested, place it in the oven and cook at 180°C for about 10 minutes.

Let the crumble cool before moving it.

Rehydrate the gelatin with water.

Mix the mascarpone with the sugar, grated lemon zest, and the juice of half a lemon. Meanwhile, heat the beer slightly and dissolve the gelatine in it with its water. Add the gelatine to the mascarpone mixture and mix.

Semi-whip the vegetable cream and add it to the mascarpone mixture, being careful not to deflate the mixture.

Line a 17cm diameter ring with a sheet of acetate.

Place the crumble in the center of the ring, pour the mascarpone cream and level it, leave to harden in the freezer at -18°C for at least 6 hours.

2-3 hours before eating the dessert, remove it from the freezer, remove it from the ring and place it in the refrigerator at +4° C.

Half an hour before serving, unmold the jelly, place it on top of the mascarpone cream and decorate with lemon peel.

If you want to add a touch of extra color, add the drip: to prepare it, mix the icing sugar with water, beer, a couple of drops of lemon juice and the gold powdered food coloring, whip lightly with a hand whisk, fill a piping bag and create the drip on the edge.