Beer Malt Panna Cotta
By: Kris Miles
Published: Saturday, November 5, 2011 - 7:20pm

Ingredients




1 1/2 cups Cream
1 1/2 cups Milk
1 vanilla bean
1/2 cup sugar
2 1/2 tsp Gelatine
2 Tbs hot water
3 Tbs beer malt

Preparation

1 Split the vanilla bean and add it to the cream and milk in a pot 2 Bring this to a boil on a low to medium heat 3 once boil is reached, remove from heat and set aside for 10 minutes to infuse the vanilla 4 Remove the vanilla bean, add the sugar and bring back to a gentle boil 5 Stir so that the sugar dissolves 6 Take off the heat and let it cool a little 7 Dissolve the gelatine in the boiling water and stir through the milk/sugar mixture 8 Pour into 6 greased (with knob of butter or baking spray) dariole moulds 9 Refrigerate overnight 10 To serve 11 Mix 3 Tbs of Beer Malt extract with equal parts boiling water 12 (I use a malty English Pale Ale malt extract, the type you use for home brewing) 13 Use a knife to cut around the edge of the moulds 14 Turn out onto a plate and drizzle the malt syrup over the panna cottas

About

easy dessert matche to BEER