Best Extra Stout
It reigns every winter. A consistent award winner both here and around the globe, Coopers Best Extra Stout is as close to perfection any stout is likely to ever get. Bring on winter!
Oysters, pork, beef, soft or hard cheeses and all desserts
Standard Drinks: 1.9 / 375ml | Alcohol: 6.3%
Energy: 213 Kilojoules / 100ml (51 calories / 100ml)
Carbohydrates: 3.0 grams /100ml
Additive and preservative free
Cooking with Coopers
The roasted, toasted, molasses notes of Coopers Best Extra Stout makes it perfect to use in desserts. Celebrity Chef Michael Weldon uses Coopers Best Extra Stout to create an easy, creamy Panna Cotta with rhubarb, white chocolate mousse and toasted, candied almonds.
COOPERS BEST EXTRA STOUT PANNA COTTA
125mls of Coopers Extra Stout
600mls Cream +200mls extra
100g of Honey
7 sheets of gold leaf gelatin
2 stalks of rhubarb, diced
200g white Chocolate
50g flaked almonds, toasted
Combine 600mls of cream and the honey in a saucepan. In a bowl of ice water bloom the gelatin. Once the honey had melted into the cream, remove from the heat and add the Stout whisking it in until combined. Squeeze the water from the gelatin and add to the stout mixture. Whisk until the gelatin has melted then pour the mixture into bowls and place into the fridge to set.
In a metal bowl whisk the 200mls of cream to soft peaks. Melt the white chocolate in the microwave or over a double boiler. Once the chocolate has melted allow to cook down slightly before gently folding it into the cream. Do not over mix. Place into the fridge to set.
In a saucepan cook the rhubarb with a pinch of sugar and the lemon juice. Cook until just soft, remove and cool before serving.
To serve place a spoon of the rhubarb onto the panna cotta, top with a spoon of mousse and garnish with the almonds.
© Michael Weldon 2012.