Use Rabbit Bistro chef Gabriel Gil's beer gel to top his parsnip, beer and banana soup, or as a garnish with other beer-friendly dishes.
- 1 cup plus 1 tablespoon pilsner
- 3 tablespoons brown sugar
- 1⁄4 teaspoon xantham gum
In a small pot, bring 1 cup pilsner and brown sugar to a boil; skim off all froth that surfaces. Using an immersion blender, mix in the xantham gum until well-incorporated. Whisk in 1 tablespoon pilsner to brighten the taste.
TRY WITH: Parsnip, beer and banana soup