Hazelnuts and Sweet Cheese, Rosehips and Anise Hyssop

Hazelnuts and Sweet Cheese, Rosehips and Anise Hyssop Category: Starter
Cooking Time:
Portions: 8

By Simon Rogan, Leading Lights, Stir it up May 2013


For the anise hyssop distillation:

80g anise hyssop

300g water

20g fructose

For the rosehip syrup:

500g rosehips

375 water

peel of 1 orange

juice of 1 lemon

125g sugar

For the sweet cheese ice cream:

300g milk

225g fresh cream cheese

40g stabilizer

25g dextrose

7g glycerine

75g caster sugar

For the hazelnut crisp:

120g chopped hazelnuts

120g diced bread

75g water

25g glucose

80g icing sugar

120g caster sugar

50g cornflour

1 egg

40g melted butter

For the poached pears:

4 Sweet Harrow pears

125g water

125g dry white wine

250g sugar

5g ascorbic acid

To serve:

Anise hyssop

Liquid nitrogen



For the sweet bracken distillation, blend the water and the sweet brackens and leave to infuse for 12 hours. Strain and distill in a Rota vapour at a bath temperature of 50°C and an evaporating temperature of 38°C for 25 minutes. Transfer to a spray bottle and spray a fine mist into the liquid nitrogen to create a snow effect. Reserve in a freezer but refresh in more liquid nitrogen as it is served.


For the rosehip syrup, combine all the ingredients in a saucepan and bring to the boil. Simmer for 15 minutes, remove from the heat and infuse for 24 hours, pass through a supabag.


For the hazelnut crisp: in a pan, dissolve the water, glucose and caster sugar and heat to 160°C. Mix in the chopped hazelnuts and pour onto baking parchment, place another sheet over and roll out as thinly as possible. When it has fully hardened, chop finely.


Finely dice the chopped bread and bake at 140°C until golden brown.


Combine the cornflour and icing sugar in a large bowl and stir in the chopped hazelnut caramel and toasted bread. Blend in the melted butter, egg, spinkle the mixture onto a baking sheet and bake at 160°C for 15 minutes. Break into pieces.


For the sweet cheese ice cream, combine all the ingredients in a pan, blend with a hand blender and heat to 90°C. Pass into a bowl over ice and whisk continuously until cold. Put the mixture into a bowl of a food mixer and whisk the mixture with LN/dry ice until set.


For the poached pears, peel and cut the pears into the desired shapes. Make syrup with the sugar, water, white wine and ascorbic acid. Put the syrup into a vacuum and cook in a water bath for 22 minutes at 92°C. Refresh in ice water.


To serve, place some poached pear on the plate; spoon the rosehip syrup around and a scoop of the sweet cheese ice cream. Scatter over some of the cobnut crisp, the sweet bracken snow and sprigs of anise hyssop.

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