A tasty dessert made with natural ingredients like barley found in Goose Island IPA. This is an interesting twist on a traditional classic, blending the taste of summer fruit with the IPA to create a show stopping sauce.

Vanilla Yogurt Panacotta with Goose Island IPA Strawberry Soup & Barley Flapjack

Vanilla Yogurt Panacotta with Goose Island IPA Strawberry Soup & Barley Flapjack

Prep Notes: For ease, each part of this recipe can be prepared in advance, with the final dish assembled on the night it is to be served. The panacotta can be prepared 2-3 days in advance, the Goose Island IPA strawberry soup 2 days in advance, and the barley flapjack

5 days in advance (if it is stored in an airtight container).

Tip: The barley flapjack will keep well in an airtight container for 2-3 weeks.

Ingredients:

For the Panacotta:

  • 70g caster sugar
  • 70g water
  • 2 vanilla pods
  • 2 leaves of gelatine
  • 300ml full fat yogurt
  • 200ml double cream

For the Strawberry Soup:

  • 450g strawberries, frozen
  • 100ml Goose Island IPA
  • 50g caster sugar

For Barley Flapjack:

  • 125g barley flour
  • 100g barley flakes
  • 125g light soft brown sugar
  • 100g unsalted butter
  • 1 tbsp barley molasses
  • or golden syrup

To Decorate:

  • 100g fresh strawberries

Method:

  1. Add the gelatine to a small bowl with a little cold water to soften
  2. Split the vanilla pods and scrap out the seeds, add the seeds and pods to a small saucepan with the caster sugar and water. Gently heat until all of the sugar has melted. Set aside to infuse
  3. Remove the gelatine from the water and squeeze off the excess water. Add to the vanilla syrup and heat gently until the gelatine has melted. Leave to cool
  4. Mix the yoghurt and cream together in a bowl
  5. Add the cooled vanilla syrup to the yoghurt and cream and mix well
  6. Spoon the mixture into serving glasses and chill in the fridge for 2-3 hours, until set

For the strawberry Goose Island IPA sauce:

  1. Place all of the ingredients into a zip lock bag and seal
  2. Place the bag into a pan of simmering water, for 15-20 minutes until the strawberries have released all of their juice
  3. Strain the sauce through a fine strainer, into a small bowl. Do not push the fruit through the sieve; allow the juice to drain freely

For the barley flapjack:

  1. Preheat the oven to 180c/fan 160c/gas 4
  2. Mix the flour, barley flakes and sugar together in a bowl
  3. Heat the remaining ingredients in a small pan, for 2-3 minutes until the butter has melted
  4. Pour the liquid mix on to the dry ingredients, mix well
  5. Spread the mix onto a parchment paper lined 22cm x 22cm baking tray
  6. Bake for 10-12 minutes, until golden. Remove from the oven and allow to cool

To serve:

  1. Remove the set Panacottas from the fridge. Decorate with sliced fresh strawberries and barley flapjack, finish with Goose Island IPA strawberry soup.
  2. Serve with a cold bottle of Goose Island IPA.

Jimmy Doherty has partnered with AB InBev to open the Barley Beerstro, a unique dining experience that heroes beer and barley. Jimmy has designed a beautifully crafted taster menu using some of the country's most popular beers. Each recipe uses barley as a base ingredient, highlighting the incredible benefits the supergrain gives through both taste and nutritional benefit.

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