Wild Little Strawberries with Crème Fraîche Panna Cotta and Black Pepper Crumble

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 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.

Serves - 6

Ingredients

Crème Fraîche Panna Cotta

• 1 cup heavy cream

• 1 cup whole milk

• ½ cup sugar

• 2/3 cup crème fraîche

• 4 sheets gelatin

Black Peppercorn Crumble

• ¾ cup all-purpose flour

• ¼ cup powdered sugar

• 2 tsp sugar

• 1/8 tsp kosher salt

• 1 tsp black peppercorns, coarsely ground

• 4 oz unsalted butter (1 stick), cold

Wild Little Thing Macerated Strawberries

• 12 fl oz Wild Little Thing Sour Ale

• 2 fl oz red wine vinegar

• 1 cup sugar

• 1 lb strawberries

• Zest of ½ a lemon

• basil microgreens, optional

Directions

Make the crème fraîche. 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.

Make the black peppercorn crumble.  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.

Macerate the strawberries.  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!

Support for The Splendid Table comes from our friends at Sierra Nevada Brewing Company, who believe that craft beer is a staple in today’s kitchen.