Douglas fir cream, yoghurt, lemon

Ben Wilkinson

Ben Wilkinson

3rd January 2020
Ben Wilkinson

Douglas fir cream, yoghurt, lemon

180 min

This is a bit of a signature dish at The Cottage in the Wood.

We've got elements from the forest on the menu, using Douglas fir, wood sorrel and ceps. You can almost see them out the window as you're eating, it makes sense that we're doing that in the same way that the best fish and chips you'll ever eat is when you can see the sea, when you can smell the ocean.


Douglas Fir Cream

  • 100g milk 100g cream 40g sugar 25g Dried Douglas fir needles 200g buttermilk 1g Gelatin

Yoghurt Crumble

  • 50g plain flour 20g milk powder 20g yoghurt powder 20g sugar 10g cornflour 2g salt 70g butter 50g white chocolate, melted 20g yoghurt powder 20g milk powder

Lemon jelly

  • Lemon Jelly 100g lemon juice 50g water 5g pectin 10g sugar 200g sugar 10g glucose 1g citric acid


Douglas Fir Cream

Infuse the milk with the fir needles for 20 minutes. Strain the needles out and add the cream and sugar to the milk. Heat gently to dissolve the sugar without boiling the cream. Add the softened gellatine.

Allow to cool down then stir in the buttermilk.

Yoghurt Crumble

Rub together the butter and all the first set of dry ingredients to form crumbs. Bake at 120c for 10 minutes. Allow to cool then put into a large bowl and mix in the white chocolate.
This should form small clumps and small crumbs. Add the second set of powder. Spread on to a tray and put in fridge until chocolate has set.

Lemon Jelly

Mix the pectin with 10g of sugar. Stir into the lemon juice and water and leave for 5 minutes to dissolve. Bring the juice mixture to the boil and whisk well, add the sugar and glucose.
Cook to 107c stirring all the time. Add the citric acid and pour into a tray to set at room temperature.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.