Douglas fir cream, yoghurt, lemon

Ben Wilkinson

Ben Wilkinson

3rd January 2020

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.

Ingredients

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

Method

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.

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