Here I am the day after Thanksgiving waiving an Oktoberfest style treat in your face. Late to the party much?
Called Münchener Biercreme in German, this unusual pudding-like dessert is flavored with a mild dark beer. The dessert itself contains no cream or milk, just gelatin to give it a pudding like consistency. However the addition of sweet whipped cream as a garnish on top takes the flavor of the dessert to a whole new level.
Munich Beer Cream
Prep Time: 10 minutes
Total Time: 20 minutes
Yield: 6 ServingsIngredients:
- 1 cup mild dark beer
- 3/4 cup water
- 1/2 cup of white granulated sugar
- 2 tablespoons freshly squeezed lemon juice 1 tablespoon unflavored gelatin
- 4 large eggs, separated.
- 3/4 cup heavy cream
- 1 tablespoon confectionary or powdered sugar
- In the top of a double boiler (no heat yet), mix together the dark beer, 1/2 cup of the water, white granulated sugar and freshly squeezed lemon juice.
- Sprinkle the gelatin over the remaining cup of water and mix it in until dissolved.
- Add the gelatin water to the sugared dark beer mixture. Stir to combine
- Beat the egg yolks together slightly and stir them slowly into the beer mixture.
- Heat water in the lower part of the double boiler until simmering and place the top part with the beer mixture in it over the simmering water.
- Cook about 8 minutes stirring constantly until the mixture thickens a bit enough to coat the back of a wooden spoon.
- Remove the mixture from heat, cool completely.
- Beat the egg whites until they form stiff peaks.
- Fold the egg whites into the sweet beer mixture, making sure they are thoroughly combined.
- Spoon the beer cream into individual dessert glasses or ramkins and chill.
- Before serving. Whip the heavy cream and the tablespoon of powdered sugar together until stiff.
- Spoon the whipped cream on top of each portion of beer cream and serve immediately.