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Cambrai white beer cream

Cambrai white beer cream

Ingredients for 4 people:20cl white Cambrai beer, 25cl liquid cream, 3 egg whites, 70g caster sugar, 1 sheet of gelatin, brown sugar.

Cool half the liquid cream in a saucepan with the sugar and the gelatine sheet to obtain a homogeneous mixture.

Mix the rest of the cream with the egg whites. Add the white beer and mix everything quickly.

Combine the two preparations, mix and pass through a strainer.

Pour the composition into ramekins. Bake in a bain-marie, in an oven at 150°C, for 30 minutes.

Sprinkle your cream with brown sugar and gratinate on the grill or in the salamander.

Serve still warm.