- Truffle Custard:
- Milk 180g
- Cream 60g
- Truffle Custard 12g
- Cornflour 20g
- Salt 1g
- Pepper - Pinch
- Artichoke puree:
- Artichoke peeled 200g
- Butter 20g
- Cream 80g
- Salt
- Artichoke Skins
- Artichoke - 8
- Artichoke puree
- Chives - pinch
- Salt/Pepper - pinch
- Blue cheese - to taste
Artichoke Truffle Custard, Blue Cheese
Colin McGurran
7th July 2014
Artichoke Truffle Custard, Blue Cheese
Serves 4 - This dish makes a great starter, or a vegetarian main dish. The rich flavours of the truffle and blue cheese give the dish a luxurious feel and although is relatively simple to prepare the flavour combination make this an impressive plate of food.
Ingredients
Method
Truffle Custard:
Put milk and cream in pan, then using a microplane add the truffles.
Bring this to the boil for 5 mins, adding salt and pepper to taste.
In a separate bowl add the corn flour to 2g cold water before adding this to the pan.
Simmer for 6 minutes.
Artichoke puree:
Sweat the baked artichoke with butter for 10 minutes.
Then you will need to blitz the artichoke in a blender adding the cream for 2 minutes, before passing through a chinoise.
Artichoke Skins:
Scrub the artichokes to ensure they are clean.
Place on a baking tray and bake in the oven at 160°c for 45 minutes. Once baked, scoop out the flesh, leaving only the skin.
Retain the flesh as we can add this to our puree.
The skin then needs to be deep fried for 20 seconds.
Add the chives and salt and pepper to the scooped flesh that we retained earlier.
Once you are happy with the strength of the chive mix this with the puree we made.
Once combined fill the skins to the brim, saving a little of the mixture to quenelle on plating.
Finally great the blue cheese on top to serve.
To Serve:
Swirl the truffle custard around the edge of the plate.
Then place the artichoke on the custard, leaving space for a quenelle. Grate the blue cheese over the top, allowing pieces to fall over the edge of the artichoke.
Finish with greenery should you wish.
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