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Oatmeal Stout Panna Cotta
Pastry Chef Elizabeth Dahl of Boka – Chicago, IL
Adapted by StarChefs.com
January 2008

Yield: 20 Servings

Oatmeal Stout Panna Cotta by Pastry Chef Elizabeth Dahl of Boka – Chicago, IL on StarChefs.comIngredients:

    Panna Cotta:
  • 450 grams oatmeal stout
  • 150 grams granulated sugar
  • 150 grams old fashioned oats
  • 1 kilo whole milk
  • 1 kilo heavy cream
  • 75 grams brown sugar
  • 10 grams salt
  • 10 sheets (20 grams) gelatin, bloomed

    Stout Gelee:
  • 55 grams simple syrup
  • 4 sheets (8 grams) gelatin, bloomed
  • 225 grams oatmeal stout

    To Assemble and Serve:
  • Stout reduction
  • Cider sorbet
  • Beer-battered apple

Method:

For the Panna Cotta:
Preheat oven to 350º F. In a medium saucepan over medium heat, combine stout and sugar and reduce very slowly. Toast oats on a sheet pan in oven until fragrant and golden.  Combine hot oats and milk and gently heat over medium heat until it just comes to a simmer. Remove from heat, cover, and steep for an hour. When stout reduction becomes syrupy and almost a caramel, add heavy cream, whisking until dissolved. Remove from heat, whisk in brown sugar and salt. When oats are ready, strain oat milk into stout cream, stir, and thoroughly chill in refrigerator. Take a small portion of cooled stout mixture and heat very gently with bloomed gelatin, dissolving it thoroughly; temper this back into stout mixture, stirring very well. Strain through a fine-mesh sieve. Pour into panna cotta molds and refrigerate until set.

For the Stout Gelee:
After the Panna Cotta are completely set, heat simple syrup and stir in bloomed gelatin until dissolved. Temper into oatmeal stout, stirring very well. Strain through a fine-mesh sieve. Pour a thin layer of stout gelee over top of panna cotta. This layer will set very quickly. 

To Assemble and Serve:
Serve panna cotta with a drizzle of stout reduction, cider sorbet, and beer-battered apple.

 

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