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

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Blackthorn Sea Salted Caramel Bonbon, Valrhona 36% Caramelia