Heirloom Tomatoes with Pyengana Foam, Pub Mustard and Pangrattato
Using Hill Farm preserves from Sisters Creek on the north-west coast of Tasmania, this recipe from C...
1L full cream milk
4 Tbs lemon juice or vinegar
1/2 cup water
1 tsp cornflour
1 cup sugar
500mL full cream milk
Sugar to taste
A few saffron strands
Crushed cardamom and pistachios for serving
1 scoop of ice cream per person
Boil 1 litre of full cream milk and add 1/2 cup of water. Wait for a few minutes until it cools down.
Once cool, add either lemon juice or vinegar. (If you are using vinegar, dilute it with equal parts of water).
Once curdled, the milk will turn to a cottage cheese consistency.
Drain the cheese while you wash it under cold tap water thoroughly to eliminate any trace of lemon or vinegar.
Squeeze out the excess water with the help of a clean cloth. The consistency should be of a soft ball.
To this, add cornflour and mash the cheese until it’s smooth and forms a smooth dough. Depending on size of choice, it will yield up to 16 balls.
Heat the sugar with 4 cups of water until it comes to a full boil. Drop the balls carefully into this syrup and cook for about 15-17 minutes, which should be enough time for them to double in size.
To make sure the balls are cooked, drop them in fresh water. The ones that sink are well done. Let them cool at room temperature.
For the syrup:
Boil 500mL of milk. Take off the heat and soak a few saffron strands in, set aside in infuse.
Remove the saffron and place milk back on the heat, add sugar to taste at regular intervals as per sweetness requirements. It should condense in about 20 minutes.
Once condensed, add the balls that have been set aside and press flat with your hands.
Remove from the syrup and serve in a bowl with ice cream, crushed cardamom and pistachios.
Recipe provided by Spiced by Billus