Great food, great beer & great company at The Moretti Table
Birra Moretti are proud to be back as the official beer sponsor of The Big Feastival and look forward to welcoming you to the Moretti Table. You’ll find us to the right of the Main Stage in our specially constructed Moretti Bar. Come and relax, enjoy a cool Birra Moretti, play some table football or even try some of our Moretti food!
Birra Moretti is a family brewed beer steeped in history. It all started more than150 years ago, in 1859, in a small town called Udine in northern Italy where Luigi Moretti created Birra Moretti. His goal was to create a beer that was a step up from the ordinary, one that would be a perfect match for fine foods and special occasions. Today, Birra Moretti is still integral to family life as the perfect accompaniment to fine food and great company.
Gelatina di Birra Moretti con datteri e crema pasticcera
Date, custard and beer jelly trifle
As trifle is one of our favourite desserts we love this exciting combination of flavours that we learnt in Milan. The sweet gooey dates are offset by the tongue-tingling fizz of the beer jelly. It’s easy to make and can be made in advance so it’s great for entertaining.
For the beer jelly
1 bottle of Birra Moretti
4 heaped teaspoons of caster sugar
2 leaves of gelatine
For the custard
1 vanilla pod split into two or few drops vanilla extract
80g caster sugar
6 egg yolks
For the cream
150ml double cream
25g caster sugar
For the date base
250g medjool dates
First make the jelly by soaking the gelatine sheets in cold water for a few minutes. Pour roughly half a bottle of Birra Moretti into a saucepan and add the sugar. Heat the beer through stirring frequently to dissolve the sugar. Remove from the heat. Squeeze the sheets of gelatine gently to get rid of the excess water. Add the sheets to the pan of warm beer and stir through until dissolved. Pour into a cold bowl and add the rest of the beer. Stir through and leave to set.
Next make the custard. Put the milk in a saucepan with the vanilla pod and bring to a gentle boil. Mix together the egg yolks, sugar and cornflour in a bowl using a whisk. When the milk is just boiling, remove from the heat and add a ladleful at a time to the egg mixture whisking constantly until half of it is incorporated. Pour the mixture back into the rest of the milk in the saucepan. Return to the heat for a few minutes to thicken, keep whisking. Remove from the heat and transfer the custard to a cold bowl, cover the surface with cling film or damp baking parchment to prevent a skin forming. Allow to cool with the vanilla pod still inside. While the custard is cooling whip up the double cream to soft peaks and fold in the sugar. When the custard is cool, discard the vanilla pod and mix in the whipped cream. Cool in the fridge until the jelly is set.
Stone the dates and put them together with the water into a saucepan. Warm them through and stir until they become a paste, it doesn’t have to be smooth though, squashy lumps of date are really rather pleasing. Remove from the heat and transfer to a cool bowl, allow to cool.
Now assemble the trifle by dividing the date mixture between six glasses spooning it into the bottom of each one. Top each glass with the custard as the second layer and then spoon over the jelly. Serve straight away or chill until needed.