The convergence of flavour between malt, coffee and beer is what makes this Coffee porter tart recipe from Lee Westcott a real gem. Seek out a luxuriously bitter coffee porter to get this exciting dessert spot on.
Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.
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Begin by preparing the ice cream. Add the reduced Porter, espresso, milk, vanilla pods and instant coffee to a pan and bring to just below boiling point. Meanwhile, add the sugar and egg yolks to a heatproof bowl and whisk together until pale
500g of milk
2 vanilla pods
50g of instant coffee granules
80g of sugar
85g of egg yolk
1ml of espresso, reduced to 10ml
100g of coffee porter, reduced to 20g
Slowly pour the contents of the pan into the egg and sugar mixture, whisking to combine, then transfer back to the pan and cook until the mix reaches 82°C. Stir in the whipping cream, then freeze the mixture in Pacojet containers and blitz for 1 hour before using. Alternatively, churn in an ice cream maker according to manufacturers instructions
150g of whipping cream
Preheat the oven to 180°C/gas mark 4
For the tart, melt the butter in a pan over a medium heat and, once melted, add the golden syrup, malt, beer and double cream. Whisk together until combined, then add the egg and egg yolks to the mix, whisking in quickly. Add the lemon juice and whisk again to combine
60g of butter
300g of golden syrup
85g of malt extract
40g of double cream
2 egg yolks
10ml of lemon juice
50g of coffee porter
Pour the mix onto the oats and mix to combine. Spread the mixture out in a 10 x 10cm shallow, lined baking tray and bake in the oven for 30 minutes. Once baked, allow to cool to room temperature
140g of oats
To prepare the candied pecans, which will be used in the parfait and as a garnish, add the sugar to a pan and heat until a light caramel forms. As soon as it reaches this stage, remove from the heat, add the toasted pecans, then transfer to a tray and allow the candied pecans to cool
60g of pecan nuts, toasted
50g of caster sugar
Once cool, break into a coarse crumb, keeping half for the parfait and the other half for garnish
For the parfait, add the milk, vanilla pods and extract to a pan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a heatproof bowl, then whisk half of the boiling milk into the egg mix until combined
125g of milk
1 vanilla pod, scraped
3g of vanilla extract
60g of egg yolk
50g of sugar
Pour this back into the pan with the milk and cook to 85°C. Add the gelatine, stir to dissolve and pass through a sieve into a bowl. Allow the mixture to cool completely, then fold in the semi-whipped cream
1 gelatine leaf, bloomed in ice water
200g of cream, semi-whipped
Fold in half of the reserved crushed pecans, then transfer to a piping bag. Pipe into silicon circular moulds and place in the freezer until completely set
To serve, slice the tart into thin slices and divide onto plates. Warm the outsides of the parfait moulds, then turn out onto a surface, cut in half and place a half onto each plate. Sprinkle the pecan crumb on top, followed by some whole and roughly chopped pecan halves and a quenelle of the ice cream. Serve immediately
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