John Myers
Ingredients for 4 servings:
- 250 ml malt beer
- 1 large lemon(s), the juice
- 125 g sugar
- 15 g glucose
- 150 ml water
- 1 tsp, ground locust bean gum
- 3 m.-large egg whites
- 1 pinch of salt
Instructions
Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 25 minutes
German cuisine reinterpreted – Dessert component 1
Heat the water and sugar until dissolved. Stir in the locust bean gum with a whisk and bring to a boil. Remove the pan from the heat and let the mixture stand for about 15 minutes. Then add the malt beer and lemon juice. Place the bowl in the refrigerator for about 1-2 hours. Beat the three egg whites with a pinch of salt until stiff peaks form. Whisk the beaten egg whites into the cooled mixture, then freeze in the ice cream maker until the desired consistency is reached. Pour the ice cream into containers and freeze for several hours, preferably overnight.
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