Chris Jackman
Ewe's yoghut bavarois and ewe's cheese ice-cream with rose water candied carrot and pistachio nuts
Serves 6 people
Ingredients
ice-cream
250 gm Fresh sheep's cheese made without salt. ( John Bignell, Thorpe farm, Bothwell )
125 gm castor sugar
200 ml cows milk
for the bavarois
1.5 sheets of leaf gelatine, soaked in cold water
350 ml thickened cream
1 vanilla pod, split
270 gm sheepís yoghurt ( John Bignell, Thorpe farm, Bothwell )
170 ml buttermilk
2 white or yellow roses, washed and spun dry
1 leaf of gold
for the rose water candied carrot
450 gm carrot batons, cut 3 cm x 3 mm x3 mm
350 gm castor sugar
400 ml water
Few drops, rose water to taste.
200-250 gm pistachio nuts, shelled, skins removed, then chopped finely.
Method
To prepare the ice cream Heat the sugar and milk until the sugar has dissolved.
Allow to cool. Blend the ewe's cheese in a drinks blender, until smooth.
Whisk the syrup together with the cheese.
Churn in an ice-cream machine until firm.
Store in the freezer
To prepare the bavarois Bring the cream and the vanilla bean to a simmer, remove from the heat and cover with cling film to allow the vanilla bean to infuse.
Transfer to a large bowl.
Remove soft gelatine from the cold water, squeezing out excess water with your hand.
Add to the warm cream. Place the yoghurt into a blender and process until smooth.
With the aid of a whisk, gently fold the yoghurt and buttermilk into the setting cream.
Ladle into 100ml dariole moulds, (We use latte glasses or tea cups).
Allow setting overnight in the refrigerator.
To prepare the rose water candied carrot
Bring the sugar, rosewater and carrot to a simmer.
Add the carrot and cook until soft.
Allow to cool, then refrigerate.
To serve
One at a time; dip each bavarois into hot water, making sure that the hot water reaches the height of the bavarois.
Arrange on large pasta plates.
Using a wooden skewer, place a small amount of gold leaf onto the top of each.
Arrange 2-3 rose petals around it.
Sprinkle some pistachio nuts to one side of the bavarois.
Arrange a pile of candied carrot beside the pistachio together with a couple of spoons of rosewater syrup.
Place a small scoop of ice-cream on top of the nuts and serve.
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