Foraged tart, Gorse, common sorrel & Apple sorbet, meadow sweet & caramelised Cobnuts
Recipe by Scott Davies, Executive Chef, The Old Manse of Blair
Sweet pastry
Ingredients
350g plain flour
150g icing sugar
175g butter, chilled and cut into cubes
2 free-range eggs, beaten
Pinch of sea salt
Method
Rub the butter and flour together, until breadcrumbs. Mix in the icing sugar, salt, then eggs. Mix until comes together. Wrap In cling film and rest in fridge, about an hour. Roll out to fit tart Molds. Set in the freezer, 30 minutes. Cook at 170 degrees C for 20 minutes.
Harris Gin & gorse pastry cream
Ingredients
125g whole milk
10g dried gorse flowers
100g caster sugar
25g cornflour
5g Skye sea salt
60g egg yolk
4 leaves gelatin (bronze)
10g milk powder
75g Harris gin (infused with dried crushed gorse flower)
60g butter
Method
Simmer the milk add the gorse flower, leave to stand for 20 minutes. Whisk together the yolk, sugar. Whisk in the cornflour and milk powder. Strain the milk, reweigh to make sure the milk is still at 125g, if not top up with more milk. Pour over egg mixture, whisk together. Cook in pan over a medium heat, stirring constituently. Gentle simmer for 3 minutes. Remove from the heat and blend in the thermo at speed 6. Add butter and salt. Blend until smooth. Add gelatine, blend. Add infused gin blend. Pass and cool. Split the mixture in two. Once cool with a paddle beat the mix until smooth, add the same weight of cream to the mix and beat. Change the paddle to a whisk and whisk, until smooth and light. Place into piping bag. Refrigerate.
Marinated apple
Ingredients
100g gorse wine
100g sugar
5g blackthorn salt
5g citric acid
50g Glenfiddich orchard series
Granny smith apple
Method
Boil the sugar, citric acid, salt & apple juice together, leave to cool. Add the whisky. Thinly slice the apple, leave to marinate for few moments. Remove, drain and place on J-cloth. Leave in fridge, the apple will keep well for a few hours.
Apple sorbet
Ingredients
4 Cox apples juiced 400ml
200g water
200g caster sugar
50g glucose
175ml vintage cider reduce 50ml
25ml verjus
20g common sorrel big leaves
30g blanch flat leave parsley
8g sorbet stabilizer
Method
Boil water, sugar, glucose. Leave to cool. Blend in apple juice, stabilizer, parley & sorrel. Churn and freeze. Once semi frozen pour in the verjus, continue the churn. Remove and freeze.
Apple terrine
Ingredients
Granny smith apple thinly sliced on the sheeter
Powdered meadow sweet
Yellow pectin
Method
Sprinkle the apple with pectin and meadow sweet, roll back up tightly. Top & tail, cut in half. Push a wooden tooth pick through.
Carmel
Ingredients
200g sugar
120g butter cold & cubed
Method
Add sugar to a pan with 20ml water, over a medium heat. Dissolve the sugar and bring to a dark caramel, remove from the heat and whisk in the butter. Pour cm caramel into the Mold. Place the terrine on the caramel. Cook for 10 minutes, turn over cook for anther 5 minutes. Leave to cool
Garnish
Apple blossom, wood sorrel, pine sugar,
caramel Cobnuthazelnuts