Beer Jelly

This beer jelly isn't dessert; it's distinctively savory, and that's what makes it interesting. I discovered it at Semilla restaurant in Paris, where it accompanies the house-smoked salmon. The salmon was delicious, but the jelly grabbed my attention. Serve it with a plate of Cheddar cheese, smoked sausage, and pickles.

YOU’LL NEED
2 cups cold wheat beer
1 package (¼ oz) powdered gelatin
½ tsp sea salt

¼ cup superfine (caster) sugar

2 tsp freshly squeezed  lemon juice

HOW TO MAKE IT

• Pour ¼ cup of the beer into a small saucepan, sprinkle over the gelatin,  and let stand for 5 minutes. Add the salt.
• Pour the remaining beer into a bowl and add the sugar and lemon juice, then stir  to mix. Stir the beer a few times to get rid of the foam. Rinse the ice cube trays with water; it will make the jelly cubes easier to unmold.
• Place the saucepan over low heat and stir to dissolve the gelatin. When it is dissolved, pour it into the beer-sugar-lemon mixture, stirring to mix, then pour into the rinsed trays and refrigerate until set.
• When ready to serve, turn out the jelly cubes onto a damp surface. Wet your hands and a thin spatula to make it easy to transfer them to a serving plate.