Pastry chef talked about using beer to make desserts

Beer can and should be used in desserts, since any combinations that may initially seem even shocking, if used correctly, can give an interesting palette of taste sensations. Nikita Gavrilenko, pastry chef of the Beluga restaurant, shared this opinion with Izvestia on August 29.

According to Gavrilenko, the combination of almond crumble, vanilla ganache, sweet pepper ice cream with boiled condensed milk, with bitterness and hop flavor in beer foam seems promising. In this case, it is better to use wheat or unfiltered beer. And the stout will perfectly harmonize with various chocolate desserts.

"There are generally accepted combinations like dark beer and dried fruits in cupcakes, as the Irish cook, but you can also come up with something more interesting and subtle," he stressed.

For fragrant hops: how chefs use beer in gastronomy

The masters of haute cuisine prepare frothy appetizers, main positions and even desserts.

On September 13, the Baltika Fest gastro festival will be held at the Igora Drive autodrome in St. Petersburg. The event will be headlined by the legend of Russian rock "Chaif", the cult band of the 1990s and 2000s "Disco Accident" and singer Marie Crymbreri.

Guests can enjoy master classes and gastro shows, food and drinks, as well as live performances and interactive entertainment. Tickets for the gastrofestival can be purchased at the online ticket offices and on the website of the Igora Drive complex.

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