Duet of Bock Beer Parfait and Beer Cream with Apple-ginger Sauce

Beer cream

1. For the beer cream, soak the gelatine in cold water. Whip the cream until stiff and put in a cool place.
2. Mix the beer, egg yolks and sugar in a metal mixing bowl. Also add the lemon zest and the juice of half a lemon.
3. Beat the egg yolk mixture on a boiling water bath until frothy until the mixture turns white and binds. Stir cold on a cold water bath.
4. Squeeze out the gelatine, heat it with 2 tablespoons of beer and let it melt – stir into the egg mixture. Fold in the whipped cream. Now pour the cream into glasses and let it set in the refrigerator.

Bock beer parfait

1. For the bock beer parfait, beat the eggs and sugar over the water bath and beat cold again on ice water. Melt the white chocolate and stir into the whipped egg mixture. Dissolve gelatine and stir in as well.
2. Then add the beer, whip the cream and fold in carefully. Pour the mixture into molds and leave to freeze overnight. Overturn the molds and arrange a parfait on each plate.
3. Make a meringue from sugar and egg white and place it on top of the parfait as a cap (“beer foam”).

Apple and ginger sauce

1. For the apple-ginger sauce, peel the apples and cut out the core. Quarter the apples and cut into thin slices. Bring the apple juice to the boil with a little grated ginger, thicken with starch and add the apples and bring to the boil. To let it cool down. Serve with the parfait.