Ingot parfait, fermented blackcurrants, linseed cracker

  • medium
  • 4
  • 4 hours 40 minutes 1 week for fermenting, plus 8-12 hours for freezing the parfait
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Ingot is a semi-soft Cumbrian goat’s cheese which - as the name suggests - is moulded like a gold ingot. Here, Gabriel Waterhouse melts the cheese down with some cream, then folds the cheese mixture into a rich sabayon, and some lightly whipped cream. This mixture is then set in moulds, and garnished with bright pink beetroot powder, quince jelly, fermented blackcurrants, thyme oil and caramelised walnuts.

First published in 2022
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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

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



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.


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

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


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


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

Strain the liquid through a fine tea towel or muslin cloth


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

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


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


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


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


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


In a separate bowl, whisk the cream to soft peaks

  • 450ml of double cream

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


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


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


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


Blend the oats to a fine flour

  • 150g of oats

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

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


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


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


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

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


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


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


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


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


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

  • 1l vegetable oil, for frying

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


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


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


Once cool, store in an airtight container until needed


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


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


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


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

First published in 2022

Determined to move away from the world of traditional fine dining, Gabriel Waterhouse started a supper club out of his own Hackney flat. Over time, this has evolved into his own permanent restaurant The Water House Project, where he serves a regularly changing tasting menu to guests in a deliberately relaxed and convivial atmosphere.

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