Holiday Ale Panna Cotta

Oftentimes, after a buffet or a multi-course dinner, a heavy dessert is the dish that puts one over the proverbial edge. However, a few bites of this light-milk Jell-O, with its full flavors coming from a Holiday Ale, will tease the tongue and satisfy the already full stomach.

Serves: 8 guests

Ingredients:
1 tbsp. unflavored gelatin (one package)
10 oz. Holiday Spiced Ale, Winter Warmer, or Noël-style beer
2 cups heavy cream, preferably not ultra-pasteurized
1/4 cup Dark Candi Blonde sugar, maple syrup or organic sugar
1 each Tahitian vanilla bean, split in half, seeds removed and added to mixture
1 each cinnamon stick
1 pinch sea salt

Directions:
In a small saucepan, add the gelatin and 2 ounces of ale, mixing to combine, letting the gelatin bloom for 2 minutes. Place the pan over low heat and warm the mixture to melt the gelatin.

Add the remaining ale, cream, sugar of choice, vanilla bean, cinnamon, and salt to a large saucepan and place over low heat. Slowly bring this mixture to a simmer, infusing the flavors of the vanilla bean and ale in with the cream. Turn heat off and let sit for 15 minutes.

Bring mixture back to a simmer, remove from the heat, discard the vanilla bean (rinse and dry, adding to a jar of sugar to make vanilla sugar) and add the gelatin, mixing to combine. Pour this mixture into eight serving containers; either ramekins if the dessert will be unmolded on a plate, or a beer glass or other small bowl. Cool to room temperature, cover with plastic wrap and place in the refrigerator for at least 4 hours to up to three days in advance.

To serve, if unmolding, dip each ramekin into a bowl of hot water for 20 seconds, then dip a paring knife into the hot water, heating the blade; wipe clean and carefully run the edge around the diameter of the dish. Invert a serving plate atop the ramekin and flip both, giving a light wiggle, helping the panna cotta release. Serve by itself or top with a spoonful of Cherry Sauce.

Note: To accentuate subtle flavors in the beer, play with different sugars. ■