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Cranberry tuile and stilton foam

PT2H

Ingredients

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Cranberry tuile

  • 20g of Isomalt sugar

Cranberry purée

Stilton foam

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Method

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1
To make the cranberry purée, bring the wine to a boil and reduce it to 75ml
2
Place the cranberries in a pan and pour over the reduced red wine whilst still hot. Bring to the boil, reduce the heat and cook until the cranberries start to collapse
3
Whizz in a food blender until smooth
4
Pass through a fine sieve, add sugar to taste, and cool. Store until required
  • 4 tbsp of caster sugar
5
To make the cranberry tuile, heat the oven to 90˚C. Put the cranberry purée and Isomalt sugar into a pan and place on the stove, warming just enough for the sugar to dissolve, stirring continuously
  • 20g of Isomalt sugar
6
Pour onto a silicon baking mat and, using a 24cm/12inch step pallet knife, spread a thin, even layer of the mixture over the surface of the mat. Cook for 45 – 50 minutes or until set
7
Once set, remove from the oven and carefully peel the sheet of tuile off the mat and put it on a board. Cut out 6cm x 12cm rectangles and return these to the mat, shiny side down
8
Put back into the oven and continue drying for a further 45 minutes
9
While the tuiles are still warm wrap them around 12cm long metal tubes that are 2cm in diameter
10
As the tuiles cool you can remove the tube and they will crisp up. Store in an airtight container until required
11
To make the Stilton foam, bring the milk and cream up to the boil, reduce the heat, add the cheese and allow to melt
12
Mix using a hand blender, then pass the mixture through a fine sieve
13
Pour into a ½ litre espuma gun, turn upside down, and charge once with an ISI charger. Shake lightly and store in the fridge until required
14
To serve, fill the tubes with the Stilton foam using the espuma gun
15
Arrange on a plate or bowl, and serve immediately
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Cranberry tuile and stilton foam

 
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