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