Ingot parfait, fermented blackcurrants, linseed cracker

  • Starter
  • medium
  • 4
  • 4 hours 40 minutes, 1 week for fermenting, plus 8-12 hours for freezing the parfait

PT4H40M

PT

First published in 2022
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Ingredients

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Imperial

Fermented Blackcurrants

Quince Jelly Purée

  • 1.5kg quince, diced but skin left on
  • 900g of cane sugar
  • 1 lemon, peeled and juiced
  • 13g of agar agar

Ingot Parfait

  • 120g of Ingot cheese
  • 60ml of double cream
  • 7 egg yolks
  • 130g of cane sugar
  • 130ml of water
  • 450ml of double cream
  • salt to taste

Linseed Cracker

  • 150g of oats
  • 350g of strong white flour
  • 80ml of olive oil
  • 15g of salt
  • 10g of baking powder
  • 200ml of water
  • 200g of linseed

Thyme infused oil

Caramelised walnuts

Garnish

1

To make the fermented blackcurrants, mix the blackcurrants, water and table salt together with the thyme. Place in a sterilised sealed jar and leave at room temperature for 1 week.

2

After 1 week, in a small pan bring the sugar and water to a simmer. Leave to one side to cool

  • 100g of cane sugar
  • 200ml of water
3

Once cool, pour this over the blackcurrants and store in the fridge until needed

4

Note: If you don’t want to wait for the blackcurrants to ferment, you could also simply bring the sugar, water and thyme to a simmer in a pan and pour it directly over the blackcurrants, then leave them infuse in the fridge

5

To make the quince jelly purée, add the quince to a tall pan with the sugar, lemon peel and lemon juice. Cover with water. Bring to a boil and simmer for 2 hours, topping up with water when necessary

  • 1.5kg quince, diced but skin left on
  • 900g of cane sugar
  • 1 lemon, peeled and juiced
6

Strain the liquid through a fine tea towel or muslin cloth

7

Add the liquid to a pan and reduce to 1 ltr, then add the agar agar and boil for two minutes

  • 13g of agar agar
8

Pour into a container and leave to cool before transferring to the fridge to set

9

Once set, transfer to a jug blender and blend to a smooth puree. Store in the fridge until needed

10

Next make the Ingot parfait. Melt the Ingot cheese and cream over a low heat in a saucepan, until you have a smooth consistency. Leave to cool at room temperature

11

Meanwhile whisk the egg yolks, sugar and water together in a metal bowl set over a pan of simmering water. Keep whisking until you have the parfait reaches thick sabayon consistency (it will hold a faint ribbon when shape when dropped from a spoon onto the surface of the parfait). This will take around 8 minutes

  • 7 egg yolks
  • 130g of cane sugar
  • 130ml of water
12

Once cooked, set the bowl over a bowl or sink-full of cold water, and whisk until cool

13

In a separate bowl, whisk the cream to soft peaks

  • 450ml of double cream
14

Add the sabayon and cheese (when both are cold) to the whipped cream and carefully fold all three mixtures together using a rubber spatula and season with a pinch of salt

15

Spoon or pipe the mixture into your desired moulds, lining these with parchment paper if necessary. At the restaurant we use silicon moulds so we can just push the parfait out easily

16

Place the moulds into your freezer and freeze. This will usually take between 8 and 12 hours

17

To make the linseed cracker, first preheat the oven to 165°C/gas mark 3

18

Blend the oats to a fine flour

  • 150g of oats
19

Add the blended oats, along with the flour, oil, salt, baking powder and water to the bowl of a stand mixer with a paddle attachment

  • 150g of oats
  • 350g of strong white flour
  • 80ml of olive oil
  • 15g of salt
  • 10g of baking powder
  • 200ml of water
20

Bring the ingredients together to form a dough and work for 5 minutes before wrapping in cling film and resting in the fridge for 1 hour

21

Once rested, roll the dough with a rolling pin until it is an oblong about 2cm thick. Roll it through a pasta machine, starting at the thickest setting and working downwards, until it is around 1.5-2mm in thickness. This should be around a third of the way through your settings, e.g. setting 7 of 10

22

Using a 10cm disk cutter cut out circles from the cracker dough - you’ll need at least one disk per person

23

Place the disks onto a baking tray lined with parchment paper. Carefully brush or spray a thin film of water onto the disks and scatter over the linseeds to cover the surface

  • 200g of linseed
24

Bake in the oven for 20 minutes, turning the tray halfway through

25

Once cooked, leave to cool at room temperature then store in an airtight container

26

To make the thyme oil, add the thyme and oil to a small saucepan and heat up to 100°C

27

Remove the oil from the heat and leave to infuse for 1 hour before straining through a fine sieve, reserving the thyme for a garnish later

28

For the caramelised walnuts, first place the walnuts, sugar and water in a saucepan and simmer for 1 hour until the walnuts soften. They will keep their shape but become a little more malleable

29

In a deep pan carefully heat the vegetable oil to 180°C

  • 1l vegetable oil, for frying
30

Using a sieve or kitchen spider carefully drain the walnuts from the sugar syrup, and leave to one side for the excess sugar syrup to drop off

31

Fry the walnuts in the oil for 3-4 minutes until they turn a deep brown colour. Make sure you fry them in small batches so the oil doesn’t boil over

32

Scatter the walnuts onto a tray to cool at room temperature and season with fine table salt whilst they’re still warm

33

Once cool, store in an airtight container until needed

34

To serve, remove your parfait from the freezer and unmold, placing the parfait onto the bottom of your bowls

35

Spoon over the fermented blackcurrants along with some of the blackcurrant liquid and finish with a few spoonfuls of thyme oil

36

Whilst the parfait tempers (softens) dress the linseed cracker. Sieve a small amount of beetroot powder onto the surface and place a few drops of quince jelly puree, broken caramelised walnuts, edible flowers and thyme leaves onto the cracker

37

Serve with the cracker on top of the parfait or alongside it

First published in 2022
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