Archive for Downsizer For an ethical approach to consumption
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Nick
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Elderberry vacherin with elderberry curd.Not yet made it, but there's tons of them about, and not enough uses.
Elderberry vacherin with elderberry curd.
Vanilla ice cream.
3 vanilla pods
625ml milk
50g milk powder
175ml double cream
8 egg yolks
125g caster sugar
25ml liquid glucose
Slit the pods, scrape out seeds and put in pan with milk, powder and cream. Scald and leave to infuse for 2 hours, or overnight. Gently bring to the boil again. Meanwhile whisk egg yolks with sugar and glucose until creamy. Pour half the milk onto the eggs, whisking to combine, then pour back into the saucepan. Cook gently until the mixture will coat the back of a wooden spoon. Strain into a large, cool bowl and leave to cool. Freeze in an ice cream maker, or a freezer. If using a freezer, break up every couple of hours. Transfer to the fridge ten minutes before use to soften.
Elderberry sorbet.
1 gelatine leaf
500g elderberries
200ml water
125 caster sugar
juice of 1/2 lemon
Soak gelatine leaf in cold water for 5 minutes. Place elderberries, water and caster sugar in pan and boil, stirring to dissolve sugar. Simmer for 5 minutes then liquidise. Sieve. Add the squeezed gelatin to the puree and stir until dissolved. Stir in lemon juice and allow to cool. Freeze as for ice cream, but store in a terrine mould.
Elderberry curd.
250g elderberries
74g caster sugar
2 eggs
2 egg yolks
3g cornflour
75g unsalted butter, diced
Place elderberries in pan with sugar and bring to boil to dissolve the sugar. Simmer for 2 minutes, then transfer to a liquidiser and blend to smooth. Whisk the eggs, yolks and cornflour together. Pour the puree onto the eggs and whisk to combine. Return to the pan and cook until it thickens. Don't boil, else it'll scramble. Remove from the heat and beat in the butter, bit by bit. Pass through a fine sieve and store in the fridge until needed.
Meringue.
4 egg whites
pinch of salt
juice of 1/2 lemon
200g caster sugar
Whisk the eggs, salt and lemon until they start to froth. Add half the sugar and continue whisking until white peaks are formed. Still whisking at full whack, add the rest of the sugar until it's shiny and stiff.
Line a baking sheet with parchment and place a tablespoon of meringue on the parchment. Spread it to look like a little wing. Repeat with the rest to make about 30. Cook at 120'C/ GM 0.5 for an hour. They should be crispy, not soggy. Leave to cool.
Serving.
Place a swipe of the elderberry curd on each plate, then a slice of elderberry sorbet. Scatter with a few blueberries. Pipe a spiral of ice cream on to 2 of the meringue wings and stack them on top of each other. Place a third wing on top. Pipe a small rosette of ice cream on top of the sorbet to anchor the meringues and place the meringue sandwich on top at an angle.
Stolen, unashamedly, from Dessert, by David Everitt-Matthias.
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Cathryn
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They've all been eaten around us. Which is a Good Thing as it saves me picking and destemming them all and ending up with purple fingers.
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gz
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let us know what it tastes like!! 
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Shan
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We don't have any left. 
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Jamanda
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What do you do with it Nick? Eat it on toast like lemon curd, or as a dessert in its own right?
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Nick
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From the chef what wrote it, it's part of a much larger dish. I shall post in entirety later! Must go, have fish and chips and Jamie to deal with! 
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Chez
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Re: Elderberry curd. | Nick wrote: | | store in the fridge until needed. |
Needed for what, precisely?
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ros
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looks like it might be worth a go -maybe half the q just to see, it's a lot of eggs for a chickenless person to use in one go 
(- Nick, I love your sig, but haven't seen a working payphone in ages )
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Nick
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Changed the first post to full recipe, to allow it to go into the database.
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Jamanda
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Gosh - that's all a bit cheffy. Have you made it yet?
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Nick
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What are the first 4 words of the post?
It is a bit cheffy, but his food is wonderful. I extracted the curd bit, because I thought it might be the most interesting bit. Went for dinner there the other night, and it was all gorgeous, but this wasn't on the menu.
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