Curds and whey­hey

IN MY KITCHEN: An­drew Pern at the Star Inn at Harome.

Yorkshire Post - YP Magazine - - Front Page -

Com­bine all the curd mix­ture in­gre­di­ents in a mixer for about 10 min­utes. For the pas­try, rub the but­ter into the flour un­til the mix­ture re­sem­bles bread­crumbs. Add the egg yolk and mix to a soft dough. Add wa­ter, if nec­es­sary. Roll the pas­try out and line four 10cm tartlette cases, mak­ing sure your tins have been greased or they are non­stick. Chill in the fridge for about 10 min­utes. Re­move from fridge, fill each case with the curd mix­ture and bake in a mod­er­ate oven at 190C/Gas Mark 5 for 20 min­utes, or un­til golden brown. Heat the brandy up in a pan with the sugar and al­low the sugar to melt. Pour over the pit­ted prunes and leave them in the fridge overnight to mar­i­nate. Re­move the prunes the next day and al­low to drain a lit­tle. To make the cus­tard, heat the cream up in a saucepan. Beat the yolks and the sugar to­gether. When the cream is warm, pour a lit­tle over the yolks and stir well. Pour the yolk mix­ture back into the cream, then strain.

Chop the prunes and add them to the cus­tard. Pour into an ice-cream ma­chine and churn un­til ready. Match this dessert with the hon­eyed mar­malade flavours in Rusten­berg Straw Wine 2012, Ma­jes­tic, nor­mally £13.49, now down to £8.99 (for 37.5cl) on multi-buy. Or push the boat out and head for the com­plex dried apri­cots and toasted nutty flavours of Castello di Bro­lio Vin Santo del Chi­anti Clas­sico 2005, £25.99 for 50cl, Roberts & Speight, Bev­er­ley.

Place all in­gre­di­ents into a saucepan and al­low to sim­mer un­til the liq­uid takes on a syrupy con­sis­tency. Strain off the liq­uid and re­tain. Purée the raisins un­til smooth. If the mix­ture is too dry, add back the liq­uid saved from cook­ing to achieve the re­quired con­sis­tency.

Serve slightly warm to give a nice con­trast with the ice cream. Place the tart­let in the cen­tre of the plate with a gen­er­ous spoon­ful of the purée on the top. Serve with a scoop of the ice cream.

Chris­tine Austin rec­om­mends:

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