Ingredients (serves 4): 20cl Cambrai white beer, 25cl heavy cream, 3 egg whites, 70g caster sugar, 1 sheet gelatin, brown sugar for topping.
Gently heat half the cream (about 125ml) in a saucepan with the caster sugar and gelatin sheet, stirring until fully dissolved and smooth.
In a separate bowl, whisk the remaining cream with the egg whites until combined. Pour in the white beer and mix briskly to incorporate.
Blend both mixtures together, then strain through a fine sieve for a silky texture.
Divide into ramekins and place in a bain-marie. Bake at 150°C for 30 minutes until set.
Sprinkle with brown sugar and caramelize under a grill or with a kitchen torch until golden and crisp.
Serve warm for the best experience.
