Panna cotta is a wonderfully light dessert to enjoy in the heat of summer. When you pair the smooth creamy créme fraîche pannacotta with Wild Little Thing Slightly Sour Ale strawberries, black peppercorn crumble and a hint of lemon zest it creates a delightfully complex flavor profile that’s not too sweet and slightly sour.
Combine the heavy cream, milk, sugar and crème fraîche in a medium sauce pot and place over low heat until sugar is dissolved. Bloom gelatin in cold water for 1 minute, squeeze out extra moisture and add, stir gently until dissolved. Pour ½ cup into each serving vessel and chill 4-6 hours.
Whisk together the flour, powdered sugar, sugar, kosher salt, and coarsely ground black peppercorns until thoroughly combined. Dice the butter and keep cold. Add the dry ingredients to a food processor with the diced butter and pulse until it has a sandy consistency. Place the mixture in a bowl and press together until you form a dough ball. Crumble onto a parchment lined baking sheet and bake at 350° for 8 minutes. Edges will be browned, but the texture will still be soft. The crumble will crisp up as it cools to room temperature.
Combine Wild Little Thing Sour Ale, red wine vinegar and sugar to a medium pot and heat over medium high until reduced to a light syrup, approximately 2/3rds and chill. While the syrup is reducing, wash and dice the strawberries. Combine chilled Wild Little Thing Sour Ale syrup, strawberries and lemon zest and stir to combine.
Once panna cotta is set, top with strawberries and black peppercorn crumble. Garnish with basil microgreens.
Pour a glass of Sierra Nevada Wild Little Thing Slightly Sour Ale and enjoy!
This is a playful twist on a classic recipe that pulls you back to childhood. I like cooking and pairing spicy, hearty dishes with Torpedo Extra IPA because the punch of the spice and sharp cheddar stand up to the hop forward, bitter notes of the beer.