- Honey Cake:
- 1 vanilla pod
- 200g caster sugar
- 3 whole eggs
- 120ml ewes milk
- 40g milk powder
- 175g plain flour
- 4g baking powder
- 55g butter
- 50g Yorkshire heather honey
- Burnt Honey Ice Cream:
- 200g burnt honey
- 500g whole milk
- 500g double cream
- 80g trimoline
- 100g glucose powder
- 200g egg yolks
- 4g stab 2000
- Bergamot curd
- Juices:
- 100g Bergamot juice
- 220g Orange juice
- Mix juices together bringing the total to 320g, reduce by half leaving 160g of juice.
- Curd:
- 100g Reduced juice
- 150g sugar
- 110g egg yolks
- 2 leaves gelatine
- 270g soft butter
- 60g reduced juice
- The zest of 2 bergamots
- Ewe’s Yoghurt Foam:
- 150g Bergamot juice
- 100g caster sugar
- 3 ½ leaves of gelatine
- 375g hung ewe’s yoghurt
- The zest of 1 bergamot
- Whipped crème fraiche:
- 300g hung crème fraiche
- 75g icing sugar
- 1 vanilla pod
- Honey comb biscuit:
- 180g butter
- 95g sugar
- 387g flour
- Pinch salt
- 45g almond flour
- 71g whole egg
- Additional:
- Edible gold powder
- Edible flowers
"One million thank ewes... every 24 hours" - my dessert recipe for Great British Menu 2018
Dan Fletcher
17th August 2018
"One million thank ewes... every 24 hours" - my dessert recipe for Great British Menu 2018
A light, steamed ewe’s milk and honey cake with bergamot filling, burnt honey ice cream finished with a bergamot and ewe’s yoghurt foam.
Ingredients
Method
Pan of honey on
Biscuit base in kitchen aid with paddle attachment
Reduce juice (unless already done)
Finish biscuit
Add milk and cream to ice cream – bring to boil
Remove biscuit from kitchen aid
Cake mix in kitchen aid with whisk attachment
Pour hot ice cream mix onto eggs
Pour back into pan and cook to 82o – pass and put over ice
Wrap biscuit base and put in fridge
Prepare sheeps yoghurt foam and set over ice
Start cooking the curd
Finish cake mix and remove from kitchen aid
Remove the curd from heat, hand blend butter and put over ice
Churn ice cream - set timer
Put cake in steamer - set timer
Roll and cut biscuit
Bake biscuit – set timer
Pre pick edible flowers
Whip the crème fraiche and put in piping bag
Curd in the piping bag
Put yoghurt in charge gun
Paint edible gold powder on biscuit
Slice cake
Dress plate
Serve
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