Grape and Wine Custard

Ingredients:

310 ml sweet white wine

grated rind of 1 lemon

    4 eggs, separated

125 ml white sugar

  45 ml cornstarch

  60 ml water

Juice of ½ lemon

225 gr white Muscat grapes

225 gr black grapes

  60 ml brandy

    1 egg white

  60 ml sugar

 Grape and Wine Custard

Method:

1. Boil white wine and lemon rind 2 minutes. Blend egg yolks with ½ the sugar. Mix cornstarch with water to form a smooth paste.  Whisk into yolks. Gradually stir in hot wine.

2. Cook yolk mixture in top of double boiler over simmering water until thick. Stirring all the time. Remove from heat.

3. Whisk 4 egg whites until stiff peaks form. Add remaining sugar gradually, beating until thick and glossy. Fold in warmed egg custard with lemon juice.

4. Reserve some grapes for decoration. Halve and seed remaining grapes. Soak in brandy.

5. Beat remaining egg white. Dip rims of 6 tall glasses first into beaten egg white, then into sugar. Dip reserved grapes into beaten  egg white and sugar. Allow to dry. Chill.

6. Just before serving, divide brandied grapes between glasses. Top up with custard mixture. Decorate with chilled frosted grapes.

Serves: 6

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Grape and Wine Custard
Porsi: 6

bahan:
310 ml anggur putih manis
parutan kulit lemon dari 1
4 butir telur, dipisahkan
125 ml gula putih
45 ml tepung jagung
60 ml air
Jus lemon ½
225 gr anggur putih Muscat
225 gr anggur hitam
60 ml brandy
1 putih telur
60 ml gula

Cara membuat

1. Rebus anggur putih dan lemon kulit 2 menit. Blend kuning telur dengan ½ gula. Campur maizena dengan air untuk membentuk pasta halus. Kocok kuning telur ke dalam. Secara bertahap aduk dalam anggur panas.
2. Masak kuning campuran dalam atas double boiler atas air mendidih sampai kental. Pengadukan sepanjang waktu. Hapus dari panas.
3. Kocok 4 putih telur sampai puncak kaku bentuk. Tambahkan sisa gula secara bertahap, pemukulan hingga kental dan mengkilap. Lipat dalam puding telur hangat dengan jus lemon.
4. Cadangan beberapa anggur untuk dekorasi. Belah benih dan anggur yang tersisa. Rendam dalam brandy.
5. Kocok putih telur yang tersisa. Celupkan pinggiran 6 gelas tinggi pertama ke putih telur kocok, kemudian menjadi gula. Celupkan dilindungi anggur menjadi putih telur yang dikocok dan gula. Biarkan kering. Dinginkan.
6. Sesaat sebelum disajikan, membagi anggur brendi antara gelas. Top up dengan campuran puding. Hiasi dengan buah anggur dingin buram.

Stewed Blackberries and Custard

 

 Stewed Blackberries and Custard

Ingredients:

For the fruit
= 700 gr blackberries
= 200 ml elderflower cordial
= 7 pieces lemon zest, remove with potato peeler

For the Custard
= 275 ml whole milk
= 1 vanilla pod, split lengthways
= 3 large egg yolks
= 50 gr caster sugar

You need a lidded, flameproof oven dish measuring approximately 10in(25.5cm) in diameter and 2in(5cm) deep.

Methods:

1. Pre heat the oven 325'F (170'C). Put the blackberries in the dish and place over a low heat (this is just to get the dish hot for the oven). Pour the elderflower cordial over the top of the berries and mix in the lemon zest. Allow to simmer and then put the lid on.

2. Place the dish on the middle shelf of the oven for 20 minutes. After this time, have a look at the contents and give the dish a brief shake-do not stir it as this may break up yhe blackberries.

3. Depending on the ripness of the fruit, they may need a further 10 minutes to be thoroughly cooked throgh and soft. Remove from the oven, take off the lid and allow to cool. Once the fruit is cool, remove the lemon zest.

4. For The Custard:
Heat the milk with the vanilla pod in a heavy-based pan until almost boiling. Remove from the heat and whisk for a few seconds to release the vanilla seeds into the milk. Then, in a bowl, briefly beat the egg yolks and sugar together and strain the hot milk over the mixture, whisking as you go.
Return the whole lot to the pan and cook over a very low heat, using a heat diffuser if you have one, until lightly thickened. This will take about 10 minutes. If you curdle the custard, a blast in a liquidiser will resque it. Cover with clingfilm and leave to cool. Serve at room temperature with stewed blackberries.
To serve this custard with fresh strawberries add Cointreau, to taste, to the cooled custard