Late harvest Riesling custard with blackberries
CLOONEY - Late harvest Riesling custard with blackberries, with West Brook Late Harvest Riesling.
6 large egg yolks
87g castor sugar
100mls late harvest Riesling.
Cream together the yolks & sugar.
Scold the cream & whisk into creamed mixture.
Whisk in the late harvest Riesling.
Pass through a fine sieve & rest in the fridge.
Once completely cooled skim off any scum from the surface.
Pre-heat oven to 125 degrees
Pour into your choice of moulds & set them in a deep dish
Pour hot water into the dish up to the level of the custard
Cover with tin foil & bake till set
Leave to cool at room temp & then refrigerate
Blackberry Ice cream
1 cup blackberries
1/2 cup sugar
1 cup heavy cream
2 tbsp fresh lemon juice
Puree berries in a food processor, force through a fine strainer to remove seeds.
Add sugar to cream, mix until dissolved.
Stir in berry puree & lemon juice.
Freeze in ice cream machine.
Brulee the custard with castor sugar using a chefs blow torch,
Serve with blackberry ice cream, fresh & freeze dried blackberries.
Roquefort with honeycomb & Madeleine's
Zest of 1 orange, micro plane
Zest of 1 lemon, micro plane
7g baking powder
Make a sabayon with the eggs & sugar over a double boiler.
Melt butter & zests and whisk into the sabayon.
Sift in the dry ingredients & fold together.
Place into a piping bag set with a medium nozzle and rest in the fridge for 2 hours.
Pre heat oven to 190 degrees.
Pipe into madeleine moulds, half filling them, bake for 4-5 minutes till set.
Serve with Roquefort, honeycomb, toasted almonds & fresh lavender.