Friday, 11 April 2025
đź”´ WHITE CHOCOLATE BAVARIAN CREAM, CANDID HAZELNUTS & BLACK OLIVE PUREE
🍷 Here's the wine pairing 🍷
To pair with the white chocolate Bavrian cream - a rose Prosecco branded 'I heart' Prosecco Rose available from Tesco and other supermarkets for around ÂŁ9
❗️ Here's the recipe ❗️
There are two ways to serve this beautiful desert one is by taking the top off duck eggs with an egg top cutter. Please keep the egg insides duck eggs make fabulous omelettes. The second probably easier plating is in a wide shallow dish like a crème brûlée dish but as it’s Easter coming the egg is very apt.
Will serve 6
150ml full fat milk
4egg yolks
100g caster sugar
3 sheets gelatine soaked in cold water 5 mins
150g white chocolate
300ml double cream
2 tbsp Demerara sugar
100g wild or small strawberries
2 small figs or sour plums
6duck eggs
For he candid hazelnuts
50g icing sugar
100g shelled Hazelnuts
For black olive purée
100g caster sugar
100ml water
100g pitted black olives.
âť— Put the milk in a saucepan bring to the boil.
âť— Whisk the caster sugar egg yolks till the sugar is dissolved then when the milk is boiling pour it onto the eggs whisking. Return to the saucepan to thicken for a few mins whisking. Remove from heat and stir in the squeezed gelatine and the white chocolate till all ingredients s smooth. Then immediately pass through a fine sieve in to a clean bowl to cool.
âť— Whip the cream to soft peels and fold into the chocolate custard.
❗ Spoon this into the cleaned out and dried egg shells or the brûlée dishes put into the fridge to chill for at least 1 hour.
âť— To make the candied hazelnuts heat the oven to 180c fan gas mark 4. Line a baking sheet with parchment paper. Sieve the icing sugar into a bowl with the hazelnuts to combine then tip onto the parchment tray and bake in the oven for 5 minutes till crispy. Cool completely
❗ Now for the olive purée
❗ Bring the olives sugar and water to boil in a saucepan and simmer 5 mins. Allow to cool slightly before blitzing with the lid ajar so the steam escapes to a fine purée in a blender. Press through a sieve to get a smoother finish
❗ To serve sprinkle the brûlée dishes with the demerara sugar and use a blow torch to caramelise the sugar. Decorate with slices of fig or plum and strawberries roughly chopped candied hazelnuts and dot with olive purée in different sizes.
❗ If you’re using the egg shells brush some olive purée across a flat white plate and at one end make a thin ring of blue tac to sit the egg shells on. Then decorate with the slices of fruit and strawberries and roughly chopped candied hazelnuts along the purée.