In our last article, we detailed the ideal main course to showcase British produce, and truly take advantage of the cornucopia of seasonal fruits and vegetables available to us in the summer months. Our Head Chef, Nick Edgar, follows his delicious vegetarian main course, a Pickled Beetroot, Smoked Cumbrian Cheese, Horseradish and Apple Salad, with an equally compelling Battenberg Crème Brulée for pudding. Another perfect pairing for our Première Cuvée Rosé.
Aged on its lees for seven years and composed primarily of saignée Pinot Meunier (87.5%), the cuvée has a rich bouquet of summer raspberries and autumnal blackberries- the full fruit and creamy texture make it the perfect pairing for this indulgent dessert.
Battenberg Crème Brulée
Crème Brulée Mixture
- 220g egg yolk
- 55g whole egg
- 150g sugar
- 500g milk
- 500g whipping cream
- Whisk eggs and sugar together
- Bring milk and cream to boil, pour over egg mix and whisk
- Pass through a sieve
- Pour into moulds and bake in the oven at 100˚C for around 20 minutes
- Allow to cool in the fridge
Battenberg Ice Cream
- 500g milk
- 100g whipping cream
- 100g double cream
- 50g sugar
- 200g marzipan
- 2x drops red colour
- Bring milk and cream to the boil
- Hand blend into the mixture the sugar and marzipan
- Place in ice cream machine and churn
Roasted Plums
- 100g sugar
- 20g butter
- 4x plums cut in half
- In a frying pan, take the sugar to a dark caramel
- Add the plums and cook until very dark
- Add the butter and turn over and allow to cool
