Oatmeal Stout Panna Cotta From Ann Kirk

Recipe adapted from The Naked Pint

Ann Kirk's Oatmeal Stout Panna Cotta
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Ann Kirk's Oatmeal Stout Panna Cotta
  • 1½ teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 1¼ cups Samuel Smith's Oatmeal Stout
  • ¾ cup whole milk
  • 1¾ cups heavy whipping cream
  • 1 vanilla bean, cut lengthwise and scraped
  • ⅔ cup sugar
  • ⅔ cup, plus 2 tablespoons crème fraîche
  • Dash of cinnamon
  1. In a small bowl, combine the gelatin and cold water; set aside to soften for about 5 minutes.
  2. In a medium saucepan, bring the stout to a simmer over medium heat. Let it reduce by half, about 2 to 3 minutes, and set aside.
  3. In a medium saucepan, combine the milk, ! cup of the heavy whipping cream, the vanilla bean pod and seeds, and the sugar. Bring the mixture just to a simmer over moderately high heat. Remove from the heat, and discard the vanilla pod. Add the gelatin and stir until dissolved, and then whisk in the stout reduction and ⅔ cup of the crème fraîche.
  4. Strain the panna cotta mixture into a pitcher; pour into six 6-ounce glasses or ramekins and let cool to room temperature. Cover with plastic wrap and chill until set, at least 6 hours.
  5. In a clean bowl, whip together the remaining 1 cup heavy whipping cream and 2 tablespoons crème fraîche until soft peaks form. Top each panna cotta with whipped cream and a dash of cinnamon and serve.
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