; Not a classic tiramisu by Daniel Negreira - Bodega Crusoe Treasure

Not a classic tiramisu by Daniel Negreira

Not a classic tiramisu by Daniel Negreira

Not a classic tiramisu by Daniel Negreira 721 371 Ane Martín

Many of you have asked us which would be the best choice for pairing our wines in order to make the experience of tasting them a step further. With the pairing, we want to highlight and enhance the qualities of both products, the food and our underwater wine, enjoying the experience even more. Bodega Crusoe Treasure produces very special wines, both for their production process and for their final result.

From the hand of the renowned Galician chef Daniel Negreira, author of countless cookbooks and opinion columnist in distinguished publications at a continental level in Asia, we give you this suggestion to elaborate a not so classic pairing for our red wines. Daniel Negreira, is currently the owner and cooker of the restaurant Hidden By DN in Taiwan, with whom he has won numerous awards, notably being recommended by the Michelin Guide 2018 and 2019 in Taiwan, obtaining the grapes, the award that this guide offers to the most interesting wine menus in the country along with the Award of Excellence 2019 from Wine Spectator to its exclusive selection of Spanish wine.

This great chef had the opportunity to study in San Sebastian together with the best chefs on the national scene, before embarking on an adventure towards Asian countries in which he defended and continues to defend Spanish cuisine fervently, always between tradition and innovation.

It seems that his vision of cuisine has been successful given that in 2014 he achieved the 42nd place in the list “101 Best Restaurants on Asia and the 15th place in “Best Ever Dinning Awads.

Here is a small sample of his cuisine that you can make at home, a perfect match for our red wines:

NOT A CLASSIC TIRAMISU by Daniel Negreira

Who doesn’t love a tiramisu, perhaps one of the most widely-appreciated desserts on earth. I believe that the surprise effect is crucial to create long lasting memories with our guests, so we decided to, while keeping the original look intact, play a little with the ingredients. The final product is, as my good friend J-Ping, one of the most respected Italian chefs in Taiwan, will say: “Mama Mia…”.                                                                       Chef Daniel Negreira.

INGREDIENTS

For the Base

  • Savoyard biscuits – 12 pieces
  • Amaretto – 200 grams
  • Oporto wine – 200 grams

For the Filling

  • Duck magret shredded meat – 200 grams
  • Sweet tooth (hedgehog) mushrooms – 50 grams
  • Chestnut mushrooms – 100 grams
  • Straw mushrooms – 200 grams
  • Red onion – 1 large piece
  • Carrot – 1 large piece
  • Garlic – 4 cloves
  • Red wine – 200 grams
  • Miso paste – 50 grams
  • Butter – 50 grams
  • Thyme – 10 grams
  • Rosemary – 5 grams
  • Salt and pepper
  • Fig jam – 50 grams
  • Sugar

For the Coating

  • Cream cheese – 70 grams
  • Soft flavor goat cheese – 30 grams
  • Fresh figs – 50 grams
  • Pine nuts – 15 grams
  • Hazelnuts – 15 grams

To finish the Recipe

  • Cocoa nibs – 10 grams
  • 100% pure cocoa powder – 30 grams
  • Shiitake mushrooms powder – 20 grams
  • Truffle paste – 40 grams

 

RECIPE:

For the Base

  1. To partially remove the alcohol from the amaretto and the Port, we will place both together in a pot and heat it to boiling, then light the alcohol on fire and cook gently until the flames disappear. Cool down.
  2. Plate the Savoyard biscuits on a tray and poor half of the alcohol mixture over them, let them soak for one minute and flip the biscuits, pouring the remaining alcohol over it to ensure a uniform soaking.
  3. Reserve.

For the Filling

  1. Clean any dust, soil, or leaves from the mushrooms with a wet piece of kitchen paper.
  2. Chop the onions, carrots, and garlic into brunoise
  3. In a sauté pan or wok, place the butter and cook until its slightly toasted, then add the thyme and rosemary and infuse for a couple minutes. Incorporate the chopped vegetables and simmer them with the butter until slightly toasted.
  4. Meanwhile, cut the mushrooms into small cubes of approximately 2×2, then add them into the sauté pan or wok and stir fry for about 1 minute, then add the wine and reduce the liquid until almost dry.
  5. Mix the miso paste with a little bit of water and the figs jam, then incorporated this into the sauté and cook gently for about 5 minutes until the texture is slightly thick. Now is the time to add the duck meat and mix until it’s incorporated into the stew.
  6. Season with salt, pepper, and sugar to taste.
  7. Before cooling, remove the aromatic herbs sticks, if any.
  8. Reserve for one night in the fridge to enhance the flavors.

For the Coating

  1. Roast the pine nuts and hazelnuts and reserve, cooling to room temperature.
  2. Chop them into small pieces, about the same size as the cocoa nibs.
  3. With a KitchenAid, mix the cream cheese and the goat cheese, previously set at room temperature, until smooth.
  4. Once smooth, add the fresh figs, previously cut into 2×2 dices.

To finish the Recipe and Plating

  1. Choose a mold of the desired shape
  2. Place the Savoyard biscuits at the bottom of the mold
  3. Cover with the mushrooms, then place one layer of truffle paste
  4. Place the mold into an oven tray, wrap the tray with aluminum foil, and bake for two minutes until its hot. (Baking time will depend on the size of the mold)
  5. While baking, mix the cocoa powder with the shiitake mushrooms powder and sieve through a fine chinois.
  6. Remove the tray for the oven and place the mold in the center of a large white dish.
  7. Top it with some roasted nuts and cocoa nibs, then cover it with a final layer or cheese and figs.
  8. For the final touch we will, using a fine sieve, sprinkle a thin layer of the cocoa and shiitake mushrooms powder mixture.
  9. Serve immediately to avoid the cocoa absorbing too much humidity.

Do you dare to make this recipe and pair it with one of our red wines?

If you do it, we encourage you to share the result with us on Instagram,

mentioning @ chef.daniel.negreira and @crusoetreasure

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