Yeast Syrup Pudding, Winter Citrus and Lemon Verbena Ice Cream - Chef Recipe by Kurstin Berriman.

Yeast Syrup Pudding, Winter Citrus and Lemon Verbena Ice Cream - Chef Recipe by Kurstin Berriman.


Ingredients

Yeast pudding:

225g sifted plain flour
1 tsp salt
20g caster sugar
1 tsp dried yeast
50ml warm milk
3 free-range eggs at room temperature, lightly beaten
130g softened butter cut into small cubes

Soaking syrup:

500mL water
250g caster sugar
Zest of 1 lemon
1 Tbs Grand Marnier

Lemon verbena ice cream:

1 handful of lemon verbena leaves, roughly torn
600mL cream
400mL full cream milk
200g castor sugar
12 free-range egg yolks

Method

Yeast pudding:

Line the base of 8 individual pudding moulds with a disc of greaseproof paper.

Place the flour, salt and sugar into the bowl of an electric mixer with a dough hook, mix on low.

Sprinkle the yeast over the warm milk and stir to soften, pour yeast mix and eggs into mixer and turn the speed up to medium. Mix until you end up with a smooth dough that forms a ball on the dough hook, add the butter one piece at a time until fully incorporated.

Cover with plastic wrap, place in a warm draught-fee area until double in size.

Knock the dough back and divide evenly into prepared moulds and leave to prove for 45 minutes.

Pre-heat oven to 200 C, bake the puddings for approximately 20 minutes until deep golden in colour.
Unmould and allow to cool on a wire rack.

Soaking syrup:

Place all ingredients into a small saucepan, simmer gently until sugar has dissolved, set aside for plating.

Lemon verbena ice cream:

Place the lemon verbena, milk and cream into a saucepan bring to a gentle simmer, simmer for 5 minutes. Remove from heat and allow to infuse for 30 minutes.

Strain and reheat gently, whisk sugar with egg yolks, pour over cream mix and whisk to combine.

Cook over a double boiler on a low setting, stirring constantly until mix has thickened slightly.

Strain and refrigerate until completely chilled, churn in an ice cream machine.

Assembly:

Warm the infused syrup gently and place the puddings in the warmed syrup to allow them to absorb the syrup.

Peel and segment your choice of Winter citrus fruit such as tangelo, mandarin, grapefruit, or ruby grapefruit.

Arrange fruit segments in a circular pattern in a narrow base bowl, place soaked pudding in the centre and top with a scoop of the lemon verbena ice cream.





Recipe provided by Prospect House Private Hotel Restaurant


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