The Aiden Byrne Blog

News, events and recipes from Aiden Byrne and his restaurants.

The picture first followed by the recipe tomorrow.

This desert nearly scored top marks with Marcus Wareing but wasn't enough to fend of the fantastic Lisa Allen.

It is being served at The Church Green and also at another place soon. Details will follow.....

Milk And Honey Dessert

Dunham Massey milk and honey with cinder toffee

 

Serves 4

 

Ingredients

For the caramel parfait

200g              granulated sugar

150g (5 ¼ oz) egg yolks (approx 8 eggs)

170g              double cream

170g              double cream

1                     lemon (zest)

 

For the Honey ice cream

1 litre of full fat milk

6 ¾ (10cl) tablespoons of heavy cream

50g (1 3/4 oz) of powdered milk

60g (2 ¼ oz) granulated sugar

8 egg yolks

75g(2 ¾ oz) unsalted butter

9 g (2 ¼ tspn) ice cream stabiliser

250g (8 ¾ oz) honey

 

For the cinder toffee

250g of granulated sugar

250g demarera sugar

2 tablespoons of water

4 tablespoons of honey

2 tablespoons of baking powder

 

For the caramel sauce

125 g  sugar

150 g  hot double cream

1 tbsp bee pollen

For the garnish

Dunham Massey honey

Cracked black pepper

Cows milk curd

Method:

 

To prepare the parfait

Beat the egg yolks  until it becomes a pale, creamy yellow texture. Heat 170g cream, and in another pan slowly cook  200g (??oz) of the sugar until caramel in colour, deglaze with the double cream,  pour the  caramel mixture over the yolks and whisk till cold.when cool pour  into honey comb shaped rings and freeze until set, 6 rings 2 ½ inches, hexagonal hone comb shape.

 

For the honey ice cream

Cook the ice cream ingredients together at 84oc in a pan and then cool to 4oc. Allow to sit for 1 day – in the fridge and then process in the ice cream maker.

 

For the cinder toffee

Line a baking tray, 12 x 8 inches with greaseproof paper, place the sugar, water, honey, butter and glucose into a pan and bring to hard crack stage , add the baking powder and whisk rigorously. The mixture will puff up. Immediately pour the mixture into the lined baking tray and allow to cool. Crush the toffee into a crumb to sit the ice cream on.

 

For the caramel sauce

Repeat the same process for making the caramel sauce for the ice cream  adding the bee pollen before deglazing and allow to cool.

 

To serve

Turn out the parfaits onto 4 cold plates , cut out the centres and pour in the caramel sauce, sprinkle the tops with crushed cinder toffee, sprinkle a little cinder toffee on the plates and spoon on the ice cream, then spoon a large spoon of the curd on the side and add a twist of cracked black pepper

 

Comments

steve maple says:

This dessert is brilliant! I had it at the restaurant recently and really want to make it at home.  However, it seems to be missing the ingredients and method for the long and elaborate tuile.  Could you share its marvellous secret???  Thanks.

Comments are closed

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