Goat's Cheese Custard Recipe - Great British Chefs

Starter
medium
6
1 hour 15 minutes, plus 1 hour infusing time

PT1H15M

PT1H

This goat's cheese custard recipe by James Sommerin is a delight on the plate and the palate. Unpasteurised Ragstone goat's milk cheese is made near Hay-on-Wye. If you can't get hold of it, any robust, flavourful goat's cheese will work.

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Ingredients

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Metric

Imperial

Goat's cheese custard

100g of Ragstone goat's cheese, or vegetarian goat's cheese
4 garlic cloves
500ml of whipping cream
8 eggs

Sage foam

50g of sage, fresh
100ml of milk
50ml of whipping cream
20g of butter

Asparagus

12 white asparagus spears
12 asparagus spears
6 morels
20ml of water
50g of butter
salt

To plate

100g of hazelnuts
60g of mixed leaves

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Stick blender
Ramekins
Bamboo steamer

Toast the hazelnuts in a pan until they are fragrant and light brown. Blend to crumbs and set aside

100g of hazelnuts

To make the sage foam, boil the milk, cream and butter in a saucepan. Add the sage, remove from the heat and leave to infuse for 1 hour

100ml of milk
50ml of whipping cream
20g of butter
50g of sage, fresh

Using a hand-held blender, blend the sage into the liquid until aerated. Pass through a fine sieve and keep ready to serve

To make the custard, boil a few cups of water. Separate and peel the garlic cloves and blanch in boiling water for 1 minute, 3 times, refreshing with cold water after each blanching

4 garlic cloves

Bring the cream to the boil and add the goat's cheese and garlic. Remove from the heat, pour everything into a blender and pulse

500ml of whipping cream
100g of Ragstone goat's cheese, or vegetarian goat's cheese

Separate 6 of the eggs. As the blender is going, add 6 egg yolks and the 2 whole eggs. Blend for 5 minutes and pass through a fine sieve

8 eggs

In 2-inch ramekins placed in a bamboo steamer, steam the custards at 86°C for 12-14 minutes until the custard is set (when you shake it, there should be a slight wobble in the centre). Once cooked, place in the fridge to rest

Place the water, butter and a pinch of salt together in a pan, bring to the boil and add the white asparagus. Three minutes later, add the green asparagus and morels, and simmer gently until tender. Drain, and then keep at room temperature until needed

20ml of water
50g of butter
salt
12 white asparagus spears
12 asparagus spears
6 morels

To serve, turn the cold custards out from the ramekins, arranging each on a plate with a scattering of hazelnuts. Place some asparagus over them with a handful of mixed leaves