Deconstructed Beer Dessert (eG Pastry & Baking Challenge #3)

[Mette]

Deconstructed Beer Dessert (eG Pastry & Baking Challenge #3)

Serves 6 as Dessert.

A smoked malt creme brulee, a cascade 'not-quite-beer', which is a cold citrus soup flavoured with cascade hops topped with a grapefruit/lime/hop sorbet, and finally 'the Brewpub bar', a chocolate bar with malted shortbread, chocolate malt ganache and beer marshmallow in milk chocolate.

The dessert uses a few special ingredients - Cascade Hops, Chocolate Malt, Münchener Malt, Crystal Malt and Rauchmalt. These should be available from home brewing shops, or try your local micro brewery.

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Chocolate Malt Syrup

• 150 g Münchener Malt
  
• 120 g Crystal Malt
  
• 30 g Chocolate Malt
  
• 500 ml Water
  

Rauchmalt Syrup

• 100 g Rauchmalt
  
• 100 g Münchener Malt
  
• 375 ml Water
  

Malt Flour

• Crystal Malt
  

Malt Shortbread

• 2 T Icing sugar
  
• 2 T Sugar
  
• 140 g Salted butter
  
• 125 g Flour
  
• 50 g Malt flour
  

Chocolate Malt ganache

• 100 g Whipping cream
  
• 250 g 70% chocolate
  
• 25 g Chocolate malt syrup
  

Beer Marshmallows

• 8 sheets gelatine
  
• 35 ml Chocolate malt syrup
  
• 35 ml Hop water
  
• 45 ml Water
  
• 1 T Cascade hops
  
• 285 g sugar
  
• 80 ml light corn syrup
  
• salt
  
• 2 tsp Pulverized cascade hops (pulverized in the coffee mill)
  

Chocolate bars

• Malt shortbread
  
• Chocolate Malt ganache
  
• Beer marshmallow
  
• Chocolate for enrobing
  

Citrus Fruit Soup

• 150 ml Freshly squeezed grapefruit juice
  
• 100 ml Freshly squeezed orange juice
  
• 25 ml Freshly squeezed lime juice
  
• 100 ml Freshly squeezed mandarin orange juice
  
• 100 ml Freshly squeezed lemon juice
  
• 150 g sugar
  
• 1 tsp Finely ground cascade hops
  
• 15 g Potato starch
  
• 25 ml water
  

Grapefruit-lime-hop sorbet

• 200 g sugar
  
• 200 ml water
  
• 1 T Cascade hops
  
• 150 ml Freshly squeezed grapefruit juice
  
• 50 ml Freshly squeezed lime juice
  
• 1 Egg white
  
• 1 tsp finely ground Cascade hops
  

Rauchmalt Creme Brulée

• 250 ml whipping cream
  
• 150 ml full cream milk
  
• 6 egg yolks
  
• 90 g Rauchmalt syrup
  
• Demerera sugar for caramelizing
  

Chocolate Malt Syrup

Crush the malts by whizzing them in a coffee grinder or bashing them with a hammer. Mix malts and water in a pan and heat to 65-70 degrees C. (Do not go above 70 to avoid destroying the enzymes). Wrap the pan up in a couple of towels and mash for 30 mins.

Place a sieve over another pan and line it with cheesecloth. Pour the mash into the sieve and douse with an additional 2-3 deciliters of water at 70 degrees C.

When all the liquid has dripped through, reduce the liquid untill you have app. 1 dl. left. It should be syrupy. Cool.

Rauchmalt Syrup

Method as above

Malt Flour

Mill an appropriate amount of Crystal Malt on the fine setting on a flour mill. Sieve through a fine sieve several times to remove as many of the husks as possible.

Malt Shortbread<br>

Preheat the oven to 160 degrees c.

Place the sugars in a food processor with the knife attachment. Cube the cold butter, add and process till fairly homogenoug. All flour and malt flour and pulse till it clumps. Gather the dough lightly with floured hands. Press into a silicone paper lined tin to a thickness of app. 1 cm. (the dough will not spread much). Prick thoroughly with a fork and bake in the middle of the oven ca. 30 mins.

Mark into fingers with a sharp knife while hot and let cool in tin. Break into finger when cold. Store in airtight tin.

Chocolate Malt Ganache

Chop chocolate. Heat cream to boiling. Pour cream over chocolate and stir untill the chocolate is melted and the mass homogenous. Add syrup and stir lightly. Cool.

Beer Marshmallows

Make hop water: steep 1 tbsp hops in 100 ml. water (20 ml. cold and 80 ml. boiling) for 5-10 minutes. Strain.

Proceed as the now legendary marshmallow recipe, using hop water to dissolve the gelatine and malt syrup for flavouring. Add the pulverized hops while whipping.

For the chocolate bars

Pipe a layer of the ganache onto the shortbread fingers. When set, prepare the marshmallow and pipe marshmallow on top of the ganache. Let set for 8-12 hours and enrobe in tempered chocolate (milk or dark)

Not-quite-beer

Fruit soup

Sieve the juices to remove bits. Bring to a boil with the sugar and turn off the heat. Mix potato starch and water and add in a thin stream while stirring -DO NOT BOIL (the starch will turn to rubber). Keep stirring for a little while and stir in the pulverized hops. Pour into 4 glasses and let cool in the fridge.

Sorbet

Make a simple syrup of water and sugar. When it is off the stove, add the hops and steep for 10 minutes. Strain and cool. Mix with fruit juices and hops. Whip the egg white to soft peaks and add to the liquid. Process in ice cream maker, but leave soft. Spoon over the cold soup and serve immediately.

Creme Brulée

Bring milk and cream to the boil. Mix egg yolks and syrup in a bowl. Pour hot milk/cream over egg mix while stirring. Pour back in pan and heat gently till it starts getting thick. Sieve. Pour into 6 low molds and bake in water bath in 150 degree C. oven for app. 20 mins. Cool and caramelize.

Keywords: Dessert, Ice Cream, Intermediate, Plated Dessert, Chocolate, Ice Cream Maker, Cookie

( RG1822 )