sweet woodruff set cream
- 1kg milk
- 1kg cream
- 25g sweet woodruff dried
- 160g egg yolk
- 600g sugar
- 20g cornflour
- 8 gelatine
Sweet woodruff mousse, compressed apple, juice infused with marigold
Charlie Tayler
8th December 2025
Sweet woodruff mousse, compressed apple, juice infused with marigold
240 min
On the menu at Aulis in London.
Ingredients
gooseberry juice
- 1kg frozen gooseberry
- 10% sugar
- elderflower cordial
apple compote
- 4 apples
- ascorbic acid
marigold oil
- 50g marigold
- 200g vegetable oil
- 3g salt
Method
sweet woodruff set cream
Bloom gelatine.
Bring milk and cream to a simmer then infuse with leaves for 20 minutes. Taste.
Pass and bring back to a slow simmer.
Meanwhile, whisk together the egg yolk, sugar and cornflour.
Temper egg yolk with hot dairy then cook to 83°C, add bloomed gelatine then cool down.
Pour in to moulds, freeze.
Spray with bronze spray when required.
gooseberry juice
Vac pac gooseberries with the sugar.
Steam at 90’C for 1 hour.
Pass through j cloth.
Season to taste.
apple compote
Peel, perfect dice the apples and drop in water with ascorbic.
Trimmings cook in the steamer and pass the apple and blitz and pass then chill the puree.
Mix the two together.
Hang over j cloth if wet.
marigold oil
In a Vitamix, blitz all the ingredients together until it reaches 64°C.
Cool in ice bath then leave to infuse overnight.
In the next morning, hang until dry.
Vac pac.
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