Set Goat's Milk Pudding with Cherry Compote and Cherry Sherbet Dusted Doughnut, by Madalene Bonvini-Hamel
This recipe for Set Goat's Milk Pudding with Cherry Compote and Cherry Sherbet Dusted Doughnut from British Larder.com founder Madalene Bonvini-Hamel aims to make the most of July's seasonal ingredients. See more recipes in our http://www.caterersearch.com/Articles/2010/07/01/334141/Flavours-of-July.htm" target="_blank" rel="noreferrer">Flavours of July article.
INGREDIENTS
(Serves six)
For the set goat's milk pudding
• 275ml double cream
• 275ml goat's milk
• 70g caster sugar
• 2½ leaves of gelatine, soaked
• Seeds of 1 vanilla pod
For the cherry compote
• 200g cherries, stoned
• 180g caster sugar
• Juice of half lemon
For the cherry sherbet sugar
• 20g dried cherries
• ¼tsp citric acid (normally used to make elderflower cordial, obtained from pharmacies)
• 1tsp bicarbonate of soda
• 120g caster sugar
For the doughnuts
• 60g strong bread flour
• 190g plain flour
• 1tsp salt
• 40g caster sugar
• 15g fresh yeast
• 100ml goat's milk
• 2 egg yolks
• 30g unsalted butter
• Sunflower oil for deep frying
For the cherry salad
• 100g cherries, stoned
• Zest of one lemon
METHOD
For the set goat's milk pudding
Choose the serving glasses, wash and polish them, and place them in the fridge to chill.
Split the vanilla pod, and heat it with the cream, sugar and milk. Leave to infuse for 6 minutes. Drain the soaked gelatine, add to the warm milk and stir to dissolve. Pass the mixture through a fine sieve and pour it into the chilled glasses.
For the cherry compote
Place the stoned cherries and sugar in a small saucepan and leave for 30 minutes.
Gently heat the cherries, dissolve the sugar and once it comes to the boil increase the heat and boil rapidly. Remove the impurities and cook the compote until it reaches 102°C. Remove the pan from the heat, add the juice of half a lemon, and leave to cool.
For the cherry sherbet sugar
In a food processor blend the dried cherries, citric acid and bicarbonate of soda to a fine powder. Stir it into the caster sugar, so it's ready for the fried doughnuts.
For the doughnuts
Mix both flours and rub in the fresh yeast so the mixture resembles fine breadcrumbs. Heat the milk, butter, sugar and salt until the butter is melted; leave to cool until it reaches 37°C.
Add the egg yolk to the milk mixture. Make a well in the centre of the flour; pour in the mixture and mix to form dough. Knead the dough for 5 minutes, and leave to prove until double in size. Divide the dough into 15g balls, roll until smooth and leave to prove until double in size.
Heat the oil to 160°C, deep fry the doughnuts until golden brown, drain and roll each in the cherry sherbet sugar and serve immediately.
For the cherry salad
Wash and stone the cherries, cut them into quarters, add the lemon zest and mix.
To serve
Serve the set goat's milk pudding with a spoonful of the cherry compote and cherry salad. Skewer the doughnut, balance it over the pudding and serve immediately.
