This is a traditional English recipe with a little tasty twist to it. I think the sweetness of the cream is essential to this recipe as it counteracts the zestiness of the fruit. And the hints of lavender make it truly special. Enjoy!
Recipe by James Sommerin
1-2 hours preparation time
30 mins to 1 hour cooking time
- For the lavender cream
- For the stewed fruit
- 100g/3½oz raspberries
- 100g/3½oz strawberries, hulls removed
- 100g/3½oz cherries, stones and stems removed
- 1 apple, peeled, cored, chopped
- 100g/3½oz rhubarb stalks, chopped
- 1 orange, peeled, chopped
- 75g/3oz caster sugar
- 2 vanilla pods, split, seeds scraped out
- 100ml/3½fl oz Elysium Black Muscat or similar dessert wine
- For the honey foam
- For the garnish
- toasted brioche, cut into small cubes
- Specialist equipment
- espuma gun, with two gas charges
- 4 small glass jam jars or Kilner jars
- For the fruit jelly, bring the fruit syrup to the boil in a heavy-based pan, stir in the agar-agar powder and simmer for 2-3 minutes, or until dissolved. Remove from the heat and pour into a shallow tray, roughly 2mm in depth, then chill in the fridge for one hour, or until set.
- For the lavender cream, bring the milk to the boil in a heavy-based pan with the lavender flowers, then allow to infuse for 10-15 minutes off the heat.
- In a bowl, whisk together the egg yolks, sugar and cornflour until pale and fluffy. Pour the hot lavender milk through a fine sieve into the egg mixture, whisking continuously, until well combined. Discard the lavender flowers.
- Return the lavender mixture to a clean pan and set over a medium-low heat, whisking continuously, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and allow to cool to room temperature. Once cooled, place into a piping bag and chill in the fridge until needed.
For the stewed fruit, place all of the fruit into a hot dry pan and cook for about one minute, or until the liquid in the fruits start to come out. Stir in the sugar and vanilla seeds, then deglaze the pan with the Muscat wine, scraping up any sugar that has stuck to the bottom. Simmer for 3-4 minutes, or until the liquid has reduced by half and is syrupy. Set aside.
- For the honey foam, bring the milk to the boil in a heavy-based pan, remove from the heat and stir in the gelatine leaf until dissolved. Whisk the egg yolks and sugar together until pale and fluffy, then slowly pour in the hot milk, whisking continuously until smooth and creamy.
- Return the mixture to a clean pan and set over a medium-low heat, whisking continuously, until the mixture thickens enough to coat the back of a spoon. Pass the mixture through a fine sieve into a bowl, then stir in the honey, to taste. Allow to cool to room temperature, then chill in the fridge until cooled.
- When the mixture is cooled, pour into an espuma gun and charge with two gas chargers. Keep in the fridge until needed.
- To serve, spoon a layer of fruit jelly in the bottom of each of four sterilised mini jam jars or Kilner jars so that it is a quarter filled. Next, pipe the lavender cream on top of the jelly, followed by the stewed fruits. Fill the rest of the jar with a layer of honey foam, then garnish with a few cubes of toasted brioche.
Original recipe appeared on the BBC Food Website: