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BAROSSA VALLEY LA DAME CUSTARD, RASPBERRY FIZZY, BLOOD ORANGE, PISTACHIO & BEE POLLEN TUILE

Food : Main Courses

BAROSSA VALLEY LA DAME CUSTARD, RASPBERRY FIZZY, BLOOD ORANGE, PISTACHIO & BEE POLLEN TUILE

Ingredients

La Dame Cheese Custard
  • 650ml cream
  • 120g castor sugar
  • 12 egg yolks
  • 350g Barossa Valley La Dame Cheese
Raspberry Fizzy
  • 270g castor sugar
  • 120ml water
  • 75ml fizzy
  • 1 lime zest
  • 30g raspberry powder
 
Blood Orange Gel Sheet
  • 200ml water
  • 6g agar-agar
  • 40g castor sugar
  • 12 gelatin sheets gold, softened
  • 1000g blood orange purée
 
Pistachio & Bee Pollen Tuile
  • 270g icing sugar
  • 180g baker’s flour
  • 320g egg whites
  • 10g pistachios, finely chopped
  • 10g bee pollen

MethodLa Dame Cheese Custard

  • Bring cream and La Dame Cheese to a boil.
  • Whisk egg yolks and caster sugar together. Slowly add in the hot cream.
  • Strain the mixture, pour into desired mould and cover with plastic wrap.
  • Steam at 100C for 40 minutes, chill.
Raspberry Fizzy
  • Bring water and sugar to 130C brushing down the sides to prevent crystallisation.
  • Stir in the fizzy, lime zest and raspberry powder until dissolved.
  • Cool on silpat and break to desired size.
Blood Orange Gel Sheet
  • Bring water, sugar and agar to a boil.
  • Remove from the heat, add gelatin.
  • Add the blood orange purée.
  • Pour mixture into a flat tray and chill for 4 hours.
Pistachio & Bee Pollen Tuile
  • Sieve icing sugar and baker's flour together, mix in the egg whites.
  • Add the bee pollen and pistachios to the mixture, chill for 1 hour.
  • Spread the mixture as thinly as possible.
  • Bake at 100C for 4 hours.

Created by : Brent Assam