Beer Dessert

Created by:
1 hr 30 mins
Intermediate
SERVERS
0%

PREP TIME

90 min

0%

COOK TIME

min

0%

TOTAL TIME

1 hr 30 mins

Ingredients

For the walnut crunch:

For the white chocolate cream:

For the beer gel:

For the cheese ice-cream:

For the beer chips:

Method

  1. For the walnut crunch:
    1) In a pot, melt the butter and add the glucose and sugar.
    2) Stir until you get a caramel, then add the walnuts and stir constantly until the caramel crystalizes.
    3) Pour out onto a silpat and allow to cool.

    For the white chocolate cream:
    1) Put the milk, cream and glucose together on a pot on a medium heat.
    2) Add the gelatin and stir until it has dissolved.
    3) Continue stirring until the mixture reaches 85°.
    4) Take the pot off the heat and add the chocolate, stirring constantly until it has melted. 
    5) Allow to cool before whipping in a mixer on high speed.

    For the beer gel:
    1) Heat the beer to 85°. Add the gelatin and stir until dissolved.
    2) Heat for 2 more minutes.
    3) Pour mixture into plastic container and allow to set in the fridge. 

    For the cheese ice-cream:
    1) Place the milk, cream, sugar and cheese in a Thermomix.
    2) Blend for 6 minutes at 80°. Add the Super Neutrose and blend for 1 more minute.
    3) Allow to cool and place the mixture in Paco jet jars.
    4) Freeze them before serving.

Ingredients

For the walnut crunch:

For the white chocolate cream:

For the beer gel:

For the cheese ice-cream:

For the beer chips:

Method

  1. For the walnut crunch:
    1) In a pot, melt the butter and add the glucose and sugar.
    2) Stir until you get a caramel, then add the walnuts and stir constantly until the caramel crystalizes.
    3) Pour out onto a silpat and allow to cool.

    For the white chocolate cream:
    1) Put the milk, cream and glucose together on a pot on a medium heat.
    2) Add the gelatin and stir until it has dissolved.
    3) Continue stirring until the mixture reaches 85°.
    4) Take the pot off the heat and add the chocolate, stirring constantly until it has melted. 
    5) Allow to cool before whipping in a mixer on high speed.

    For the beer gel:
    1) Heat the beer to 85°. Add the gelatin and stir until dissolved.
    2) Heat for 2 more minutes.
    3) Pour mixture into plastic container and allow to set in the fridge. 

    For the cheese ice-cream:
    1) Place the milk, cream, sugar and cheese in a Thermomix.
    2) Blend for 6 minutes at 80°. Add the Super Neutrose and blend for 1 more minute.
    3) Allow to cool and place the mixture in Paco jet jars.
    4) Freeze them before serving.

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