COOKING WITH BEER
VANILLA BEER MOUSSE WITH STOUT JELLO
If you like ice coffee with jello, wait till you experiment with stout. This mousse treat boasts a lighter and creamier consistency and is just the thing to beat the heat.
Serves 2-4 
Prep time 10 minutes
4 eggs
60ml pale lager
2/3 cup milk
1½ tsp vanilla pod (seeds removed)
2 sheets unflavoured gelatin
1/3 cup sugar
2 cups double cream
Stout jello:
1 can stout beer
2 tbsp brown sugar
1 cup cola
1 packet jello powder
- To make stout jello: combine all the ingredients, except the jello powder, in a pot.
- Stir well. When liquid simmers, add in the jello powder. Pour the liquid into a tray to set.
- Keep the tray in the fridge for 30 minutes.
- Remove the tray from the fridge. Slice the jello into sticks.
Garnish
3 tbsp chopped dark chocolate
- Separate the 4 eggs yolks and whites. Set aside.
- Warm lager, milk, four egg yolks and vanilla pod in a bain-marie. Finally, add in unflavoured gelatin and whisk to mix. Set aside.
- Whisk the 4 eggs whites into soft peaks in a mixer at high speed. Gradually add 1/3 cup of sugar and carry on whisking for 30 seconds until stiff peaks form.
- Use another bowl; whisk the double cream in mixer at high speed to firm peaks.
- Fold the beaten egg whites and the double cream together. Add in the gelatin mix.
- Pour mixture into shooter glasses. Place shooter glasses in the fridge to set for at least two hours.
- Remove from fridge. Add stout jello sticks into each shooter glass of vanilla mousse. Garnish with chopped chocolate.
Excerpt from September issue of epicure.
