Goat's cheese custard and asparagus

Not yet rated

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.

First published in 2015




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


To plate


  • Stick blender
  • Ramekins
  • Bamboo steamer


Toast the hazelnuts in a pan until they are fragrant and light brown. Blend to crumbs and set aside
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
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
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
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
Re-whisk the foam just before serving, and then place a spoonful on top. Slice the morels and use as a garnish

Noted for his innovative, flavourful food, James Sommerin has won multiple Michelin stars throughout his career, most recently at his lauded Penarth restaurant, Home.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more