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https://www.lifestylefood.com.au/recipes/10056/verjuice-custard-with-bergamot-braised-raisin-clusters

LifestyleFOOD.com.au

Verjuice custard with bergamot braised raisin clusters

Ingredients

  • Verjuice Custard

  • (Serves 6 at 120ml each)

  • 350g cream (40% fat)

  • 375 ml verjuice – reduce back to 200ml

  • 110g whole egg

  • 100g egg yolk

  • 100g sugar

  • rosemary sprigs

  • Verjuice Raisins (Muscatels)

  • (Makes 12 cluster serves)

  • 250g muscatel clusters on stem

  • 125g caster sugar

  • 375ml water

  • 2g Earl Grey tea leaves

  • 60ml water

  • Verjuice and tea infused syrup

  • (Yields 80ml of syrup, use 1 tablespoon per serve).

  • 200ml verjuce

  • 100ml boiling water

  • 4g Earl Grey tea leaves

  • 70g caster sugar

Method

  • Verjuice Custard:

  • 1.

    Heat oven to 150 C

  • 2.

    Heat cream to just off scald with rosemary sprig

  • 3.

    Reduce verjuice

  • 4.

    Whisk egg yolk, whole egg and sugar until combined but do not allow too much air as mix will go “foamy” when verjuice is added

  • 5.

    Add hot verjuice slowly in thin stream to egg mixture then add hot cream the same way. Skim any foam from top and pour into moulds

  • 6.

    Place in water bath, cover with foil, and cook for approximately one hour to soft set

  • 7.

    Let cool overnight in the fridge for full set

  • 8.

    They may melt if left out of the fridge too long in advance

  • Verjuice Raisins (Muscatels):

  • 1.

    Place raisins in boiling water for 45 minutes

  • 2.

    Make a sugar syrup with the 375ml water and sugar and reduce by one-third

  • 3.

    Infuse tea in the 60ml water for 5 minutes then strain and add to the sugar syrup

  • 4.

    Drain the raisins from the soaking water and add to the sugar syrup and tea mixture

  • 5.

    Place back on the heat and allow to coat the raisins without reducing the syrup too much as the raisins will crystalise on cooling

  • Verjuice and tea infused syrup:

  • 1.

    Combine the tea and boiling water and allow to infuse for 4-5 minutes. Strain

  • 2.

    Combine sugar, verjuice and tea liquid in a saucepan and bring to the boil

  • 3.

    Reduce heat and allow to simmer for 8-10 minutes or until reduced by approximately half

Notes

We use Bulla thickened cream.

Use a tea towel on the bottom of the baking tray to stop excessive radiant heat that will result in a ‘ring’ of a different consistency on the top when turned out.

This recipe can be increased to 4 times before you need to be concerned about egg to ver verjuice ratio.






Courtesy of Alain Alders at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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