Cranberry tuile and stilton foam
- Canapé
- medium
- 4
- 2 hours
PT2H
Adam Simmonds uses Côtes du Rhônes in this wondrous cranberry tuile recipe - if you are unable to get hold of it, any good quality Grenache will suffice. This dish also requires a gas canister to make the foam.
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Ingredients
Metric
Imperial
Cranberry tuile
- 20g of Isomalt sugar
Cranberry purée
- 200ml of red wine
- 250g of frozen cranberries
- 4 tbsp of caster sugar
Stilton foam
- 95g of Colston Basset stilton
- 250ml of whipping cream
- 150ml of whole milk
- 1 pinch of salt
Equipment
- 12cm long metal tubes that are 2cm in diameter
- Espuma gun
- Charges
- Silicon baking mat
Method
1
To make the cranberry purée, bring the wine to a boil and reduce it to 75ml
- 200ml of red wine
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
- 250g of frozen cranberries
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
- 150ml of whole milk
- 250ml of whipping cream
- 95g of Colston Basset stilton
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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