The application process: Submit a recipe and picture and if selected, the dessert is judged on the 8th December 2013 by Mark, Innis & Gunn's event manager as well as a journalist from the List magazine.
Because Innis & Gunn was sponsoring the competition, I really wanted to include beer in my dessert. With this in mind, my multi-textured dessert contained components inspired by the three main ingredients of beer - its “beer necessities”.
Here's the summary along with a couple of pictures that I submitted and that got selected for the final (yeah!):
Deconstructed Beer - the beer necessities inspired by Innis and Gunn Rum cask finish
• Baba (yeast cake) soaked in hops-syrup filled with orange-flavoured Chantilly cream
• Malt ice-cream with Bavarian malt candy
• Toasted malted barley flakes
• Hops flower tuile
• Beer and orange-flavoured jelly
• Innis & Gunn Shot: rum cask topped with orange-foam and barley candy
Nevertheless, I was happy for Mark to have said that my malt ice-cream was the best thing he had tasted on the day! And it encouraged me to prepare this particular ice-cream for my extended family's Christmas meal, which went down a storm.
Recipe for Malt Parfait:
Heat 30g caster sugar, 1 tbsp water and 30g malt extract in a pan to the thread stage. Pour slowly over 2 egg yolks while constantly mixing. Whisk until the mixture has cooled and turned white. Whisk 50ml double cream and 50ml full-fat milk until firm. Fold into the cooled egg yolks, add 10g crushed Bavarian malt candy (specially imported!) and pour into suitable containers lined with cling film. Freeze until set.