February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit - Stratford Chefs School

February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit

From Eric Robertson and Daniel Hadida | The Restaurant at Pearl Morissette | 2019 Canadian Guest Chefs

 

 

Fresh Goat Milk Custard with Farm Fruit

Serves 12 (Note: This recipe is halved from the standard restaurant recipe)

 

FRESH GOAT CURD

2 litres raw goat’s milk

⅛ ounce (3.25 grams) salt

2 tablespoons buttermilk

 

CUSTARDS AND ASSEMBLY

⅓ cup plus 1 tablespoon heavy cream

½ cup granulated sugar, divided

5 tablespoons beaten whole eggs (about 1½ eggs, beaten)

1 egg yolk

1½ sheets silver strength leaf gelatine, bloomed in cold water

2 tablespoons plus 1 teaspoon sour cream

5¼ ounces (150 grams) fresh goat milk curd

2 tablespoons cider vinegar

3½ ounces damson plums, plus 1 to serve raw per serving

One fat fig per serving

A few leaves of verbena

DIRECTIONS:

Start by preparing the goat curd. In a heavy-bottomed saucepan, bring milk to 90 F. Remove from heat, add salt and buttermilk and stir. Pour into glass, heat-proof container, ideally half-filled. Cover and lay on side in warm room (73 F minimum) for 12 to 30 hours until milk has clabbered (clumps into a jelly-like substance). A sealed Mason jar works well here. Milk should have a nutty aroma. Drain milk through fine cheesecloth and hang in fridge for 2 to 3 days with a bowl underneath to catch liquid. Discard whey.

To make the custards, combine cream, ¼ cup sugar, eggs and egg yolk and cook to 175 F over a double boiler. Bloom gelatin in a bowl of cold water and incorporate into warm egg mixture (anglaise). Pass liquid through fine sieve twice to ensure no lumps. Blend in sour cream and fresh goat curd. Allow to cool to room temperature and season with cider vinegar. Pour into moulds and freeze until firm.

Cook the remaining sugar until a deep brown caramel, do not allow scorch, or it will become bitter. Cook the plums down separately until their juices have thickened. Purée until very smooth. Blend half of the jam into the cooled caramel.

To plate, remove goat custard from freezer 20 minutes prior to serving. Thinly slice fig and reserved plum. Pour one teaspoon of plum caramel onto the plate, place tempered goat custard on top. Top custard with a dollop of plum jam, arrange plum and fig slices in an eye-catching fashion over the jam-topped custard, season with a few grains of sea salt. Top with small leaves of lemon verbena and enjoy!

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