Monday, 21 April 2014


Caramelised Cauliflower custards served with Garden Pea greens dressed with Barrel aged Fish sauce & Lemon oil .

                     This is a simple little taster dish to put together and a really good little way to showcase seasonal produce. The custards in this dish are extremely dynamic in that it has a great crust, are hot throughout and melts on the tongue like a decadent cauliflower puree rather than the firm set that it resembles. To accompany these I dressed assorted pea greens fresh from the garden in a little aged fish sauce and lemon oil.                                                                                                                                  
                     To make the custards I placed heavy cream, diced cauliflower, salt, cayenne, and cinnamon in a saucepan over a medium heat, I brought this to the boil reducing to a low simmer, covering with a lid. Once the cauliflower was cooked and tender I transferred the mixture to a blender and mixed to form a smooth puree, this was then placed into a small saucepan and brought to a simmer with 1.5% gellan gum whisking to dissolve and disperse the gum. The the puree was then removed from the heat and poured into a plastic mould and placed in the fridge to set. At this time I dressed the pea greens with a little barrel-aged fish sauce and some olive oil mixed with lemon. I kept the pea greens fresh and not cooked to give the dish a little fresh crunch to cut the rich creamy custard. The greens were then plated and ready for the the custards to be re-heated and caramelised. In a medium hot pan I added some olive oil, removing the custard from its mould I sliced the custard into bite sized cubes of which I lightly pan seared one side of the cube before immediately arranging them on to the plate with the pea greens and seasoned with smoked sea salt to serve.

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