Recipes

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

Ingredients

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

Instructions

1

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.

2

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.

3

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.

4

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

5

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.

6

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.

7

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.

8

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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