Beer Caramel | Mousse | Spiced Cake | Brittle
This was the forth course of an event I taught at, teaching how to cook with beer. The Fork at Point Reyes Farmstead Cheese Company hosted this event, featuring many of their delicious cheeses in the pairing and as an ingredient in the different dishes.
This is the menu for the course on how to ‘Cook with Beer’:
Fourth Course
Beer | Caramel | Mouse | Spiced Cake | Brittle
Bear Republic Hop Rod Rye beer caramel mixed into a mascarpone mousse, layered with a fall spiced Red Rocket Ale cake,
garnished with a pumpkin seed Heritage Ale brittle
Bear Republic Brewing Co. Heritage Ale
Here is the full menu.
Bear Republic Hop Rod Rye beer caramel mixed into a mascarpone mousse, layered with a fall spiced Red Rocket Ale cake, garnished with a pumpkin seed Heritage Ale brittle.
| Servings | Prep Time |
| 8 - 12 slices | 20 minute |
| Cook Time | Passive Time |
| 30 minute | 1 hour |
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Bear Republic Hop Rod Rye beer caramel mixed into a mascarpone mousse, layered with a fall spiced Red Rocket Ale cake, garnished with a pumpkin seed Heritage Ale brittle.
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Ingredients
Fall Spiced Red Rocket Beer Cake Ingredients:
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- 3/4 teaspoon sea salt
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon cloves ground
- 1/2 cup butter, unsalted preferably Straus Family Creamery
- 2 1/4 cup cake flour, sifted
- 1/2 teaspoon baking power
- 1 teaspoon baking soda
- 1/4 cup sour cream, room temperature
- 1/2 cup Bear Republic Brewing Co. Red Rocket Amber Ale more about this beer
- 3/4 cup brown sugar, golden
- 1/2 cup honey wild
- 2 each eggs, large
- 1 teaspoon vanilla extract
Pumpkin Seed Heritage Ale Beer Brittle Ingredients:
- 1/2 cup butter, unsalted preferably Straus Family Creamery
- 2 cup sugar organic
- 1/2 cup Bear Republic Brewing Co. Heritage Ale more about this beer
- 1 teaspoon sea salt
- 1 cup pumpkin seeds (pepitas), lightly toasted
Hop Rod Rye Beer Caramel Ingredients:
- 1 1/2 cup Bear Republic Brewing Co. Hop Rod Rye Ale more about this beer
- 1 1/2 cup maple syrup, grade b
- 3/4 cup sugar organic
Marscarpone Beer Caramel Mousse Ingredients:
- 8 ounce mascarpone cheese room temperature
- 1 pint cream preferably Straus Family Creamery
Servings: slices
Units:
Instructions
Fall Spiced Red Rocket Beer Cake Directions:
- Preheat the oven to 350°F/177°C. Take two 8 inch cake pans and coat with a non-stick spray or grease with room temperature butter. Set aside.
- In a bowl, add the cinnamon, ginger, salt, nutmeg, pepper and clove; mix well. In a small sauce pan over medium heat, add the butter. Tilt and rock the pan until the butter has melted and starts to foam. Keep a close eye on the butter. Once the foam starts to breakdown and turn a light caramel color, the butter will start to smell almost like toasted nuts. This is browned butter. Remove from the heat and add the spice mixture while the butter is hot, mixing well, letting the spices toast and flavor the butter. Set aside the pan to cool, while the rest of the ingredients are measured out.
- In a bowl, sift the cake flour with the baking powder and soda. Set aside. In a liquid measuring cup, add the sour cream and Red Rocket AleRed Rocket Ale. Mix together and set aside.
- In the bowl of an electric mixer, add the brown sugar, honey and cooled browned spice butter. Using a whisk attachment, whip until the mixture is combined and sugar is almost dissolved on high speed for about 3 - 4 minutes. Add one egg at a time, beating the mixture well. Add in the vanilla, mixing for another 30 seconds. Turn the speed to low, add the flour mixture and sour cream porter liquid. Mix until just combined, leaving no lumps or wet patches. Divide the cake batter evenly into the prepared cake pans. Place into the center of the oven and cook for 25 - 30 minutes, or until a probe thermometer reads 200°F/93°C. Remove from the oven, let rest for 15 minutes. Then using a knife, trace the edge of the inside cake pan, to loosen it. Invert the cake onto a wire rack and let cool completely. This cake can be made 4 hours to 3 days ahead. Once fully cooled, wrap in plastic wrap.
Pumpkin Seed Heritage Ale Beer Brittle Directions:
- Lightly grease a baking sheet with butter or use a Silpat® mat and set aside.
- In a large saucepan, combine butter, sugar, beer and salt, stirring over low heat until sugar is dissolved. Once the sugar is dissolved, do not stir or the brittle can become grainy. Bring to a boil and cook to a hard crack stage, 300-310°F (148.8 – 154.4°C) and up to 325°F (163°C) for a darker color. Remove from heat and stir in toasted pumpkin seeds pouring onto prepared sheet tray, spreading evenly. Let cool to room temperature, then crack into bite size pieces. Store in an air tight container for up to 1 week.
Hop Rod Rye Beer Caramel Directions:
- In a large pot, add the Hop Rod Rye, maple syrup and sugar. Place the pot over a medium flame and whisk to dissolve the malt powder. As the syrup comes to a boil it will foam up; whisk to deflate the bubbles and prevent a boil over (another reason to use a large pot for the extra volume). Let the syrup simmer (adjusting the heat) for 15 - 20 minutes, or until a thick consistency is reached and the temperature is 240°F. Remove from the heat and let cool.
Marscarpone Beer Caramel Mousse Directions:
- In a metal bowl, add the mascarpone and using a whisk, whip it until it is smooth. Add in the cream and about 4 – 5 tablespoon of the Hop Rod Rye Beer Caramel. Whisk until the mixture is smooth, fluffy and has the consistency of a thick whipping cream. Transfer the mousse into a pastry bag or large Ziplock style bag and cut off a small corner.
To Assemble:
- Take half pint glasses or wine glasses have 8 ready to go. Using a 9th glass, cut out the cake rounds into disks. Layer a little bit the Mascarpone Beer Caramel Mousse in the bottom of the glass, then a disk of cake, followed by a drizzle of the Hop Rod Rye Beer Caramel, then some of the small pieces of Pumpkin Seed Heritage Beer Brittle. Repeat this pattern 3 times in each glass. Top with some of the mousse and a drizzle of the beer caramel with a larger shard of brittle sticking up and out of the glass. Refrigerate until ready to serve.
Recipe Notes
Beer Pairing Suggestions:
Pair this dessert with a malt forward brew like Bear Republic Brewing Co. Heritage Ale.
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