Best Extra Stout

Best Extra StoutBest 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!

TASTING NOTES

hops
sweet
bitter

FOOD MATCHING

Oysters, pork, beef, soft or hard cheeses and all desserts

NUTRITIONAL INFORMATION

Standard Drinks: 1.9 / 375ml     |     Alcohol: 6.3%

Energy: 213 Kilojoules / 100ml   (51 calories / 100ml)

Carbohydrates: 3.0 grams /100ml  

Additive and preservative free

Tasting Notes

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COOPERS BEST EXTRA STOUT PANNA COTTA

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

INGREDIENTS

    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

    1 Lemon

    50g sugar

    50g flaked almonds, toasted

METHOD

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.