Stolen from The Naked Pint, and delicious sounding. If you can’t find an oatmeal stout, a chocolate or milk stout would work equally well. You’re going for roasty coffee\coco notes. I’d avoid Irish stouts as they tend to be a bit thin and may even be a little sour. If you can’t find creme fraiche, use sour cream. A metal mixing bowl placed over a pan of boiling water works for a double boiler.
1 1/2 tsp gelatin
2 Tbs cold water
1 1/4 cups Samuel Smith’s Oatmeal Stout
3/4 C whole milk
3/4 C plus 1 C whipping cream
1 vanilla been, cut length wise and with the pulp scraped out or 1-2 Tsp vanilla extract.
2/3 C sugar
2/3 C plus 2 Tablespoons creme fraiche
In a double boiler mix gelatin and water and set aside.
Over medium heat bring stout to a boil and reduce beer to a 3/4 C.
In a nother pot, combine milk 3/4 C cream, vanilla and sugar, bring to a boil.
Place water and gelatin over boiling water in lower half of double boiler, and stir the gelatin until dissolved. Whisk into cream mixture.
Whisk in stout, and then 2/3 C creme fraiche.
Strain and put in serving bowls, chill for 6 hours.
Whip remaining cream and creme fraiche into soft peaks.
Top panna cotta with whipped cream.