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Beer Panna Cotta with Chai Sauce

Recipe by Stephanie Teekaram

Yields 6 servings

Ingredients

Panna Cotta

  • Powdered gelatin, 1 ½ teaspoons
  • Milk, 6 tablespoons
  • Heavy cream, 1 2/3 cups
  • Sugar, ¼ cup
  • Allagash Curieux, 1 teaspoon
  • Salt, pinch

Chai Sauce

  • Milk, 1 ½ cups
  • Cardamom seeds, 10
  • Chai Tea, (loose) 1 ½ tablespoons
  • Egg yolks, 3
  • Sugar, 6 tablespoons
  • Rose water, 2 teaspoons
  • Pink food coloring

Directions

For Panna Cotta

  1. Grease a dome shaped silicone pan. Set aside.
  2. Sprinkle gelatin over milk. Let stand until softened.
  3. Heat heavy cream and sugar in a saucepan over moderate heat, stirring constantly, until sugar is dissolved. The mixture is ready when the thermometer reads approximately 155-160 degrees.
  4. Add cream to milk/gelatin mixture. Stir until gelatin is dissolved.
  5. Stir in Curieux and a pinch of salt.
  6. Pour into oiled pan and chill until set, at least 8 hours.

For Chai Sauce

  1. In a saucepan combine milk, cardamom seeds and loose Chai tea. Simmer for approximately 10 minutes.
  2. In a medium bowl, whisk egg yolks and sugar together until a ribbon-like effect forms when whisk is lifted.
  3. Strain milk mixture to remove cardamom seeds and Chai tea.
  4. Temper the eggs by adding a little of the milk to the bowl. Whisk until well combined. Add the egg, sugar, milk mixture to the remaining milk.
  5. Return the mixture to the stove. Stir constantly over low heat until the mixture thickens to a sauce-like consistency.

To garnish

  1. Separate sauce in two halves. In one bowl place one drop of pink coloring in one bowl.
  2. Spoon a generous amount of pink sauce onto clean plate. Coat entire bottom of plate.
  3. Unmould Panna Cotta and place in the center of plate.
  4. Place white half of sauce into a squeeze bottle. Place 11 drops around the Panna Cotta onto pink sauce.
  5. Using a toothpick, swirl white sauce into pink to form a pattern.
  6. Serve immediately.

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Allagash Brewing Company