Ingredients for 4 people:20cl white Cambrai beer, 25cl liquid cream, 3 egg whites, 70g caster sugar, 1 sheet of gelatin, brown sugar.
Cool half the liquid cream in a saucepan with the sugar and the gelatine sheet to obtain a homogeneous mixture.
Mix the rest of the cream with the egg whites. Add the white beer and mix everything quickly.
Combine the two preparations, mix and pass through a strainer.
Pour the composition into ramekins. Bake in a bain-marie, in an oven at 150°C, for 30 minutes.
Sprinkle your cream with brown sugar and gratinate on the grill or in the salamander.
Serve still warm.
