INGREDIENTS:
Part 1: Apple pie
3 oz. apple pie filling
2-3 scoops vanilla ice cream
1 crushed graham cracker
Build in layers in a chilled beer mug
Part 2: Molecular honey foam
6 oz. Leinenkugel Honey Weiss or Apple Spice beer
4 oz. egg whites
Charge in a dessert whipper (an industrial whipped cream can, available online) with nitrous oxide, shake vigorously, refrigerate for 30-60 minutes and top dessert.
Garnish with cinnamon sugar and chocolate-covered graham crackers.
Molecular mixology—much like molecular gastronomy—is an emerging trend of employing food-service chemicals and other techniques to manipulate flavors and textures. In creating his Papa’s Apple Pie, mixologist Tobin Ellis used Leinenkugel beer and molecular mixology to make a holiday dessert for beer lovers. The molecular foam expresses the dry, hoppy character of the beer and balances out the sweetness of the dessert.
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