To prepare the custard cream: Mix all custard cream ingredients together, microwave at 800 W for 3 minutes (Take it out to stir every minute). Turn off the heat and quickly stir in the yuzu juice. Ohhh the possibilities! Cook for a few minutes until fragrant, then add the remaining rapeseed oil and olive oil and bring to a simmer. The langoustine itself is simply steamed, but the umami-rich seaweed salad and incredible langoustine set custard play the part of some seriously impressive accompaniments.. To make this dish easier to cook, prepare the oil, emulsion and jus a day in … 7. Cut fruits into small pieces and arrange the fruits on the custard. Pass through a fine sieve – you will need 200g of fondue for this recipe, Sear the langoustine shells in a dash of oil until coloured, then lift out half of them and set aside. 3. Leave for at least 1 hour before slicing. Transfer to the oven and cook for 10-12 minutes, or until just set. Cut fruits into small pieces and arrange the fruits on the custard. 1. Continue cooking uncovered until they reduce by around 50g, then blitz until completely smooth in a blender. Pour into custard mold. Bring to a gentle simmer and cook for 10 minutes, then strain through a fine sieve into a clean pan. Watch Ollie and our other chefs show you how to recreate their dishes at home by watching our Signature Series masterclasses here. Amongst my favorites are the Summer Berry Pudding, the Eton Mess, and then of course there’s the Posset. Add a splash of the rapeseed oil to a saucepan and the rest of the ingredients (apart from the oils). Lightly zest the lime (or yuzu) over each langoustine tail, then place the tails on top of the salad. Set aside, To make the jus, place the tomatoes in a saucepan with a pinch of salt and simmer, covered, until they break down and release their liquid. Imagine a how much easier you could make a key lime pie using this method, or spreading this Yuzu Posset into the center layer of a cake, or filling a piping bag with it and squirting it into the center of a donut!!! Note: if you have a steam oven, simply steam the custards at 90°C, While the custards steam, soak the dried seaweed in the dashi for 5-10 minutes and skewer each langoustine tail with 2 skewers to ensure it doesn’t curl up during cooking, Drain the seaweed from the dashi and mix with the rest of the ingredients for the salad. As much as the British are maligned for their food, they make some of the best desserts. With the motor running, gradually drizzle in 200g vegetable oil until emulsified. Remove from the heat and leave to infuse for 2 hours, then strain through a fine sieve lined with muslin cloth in the fridge overnight. Spaghetti alla busara – spaghetti with langoustines, Sesame tofu nori wraps with carrot and ginger dipping sauce, Chargrilled langoustines, bisque, buttermilk and pickled fennel, Make the langoustine oil the day before you plan to serve the dish. This complex, beautiful and light dish is all about using every part of the langoustine, incorporating the shells in an oil and jus. In a heavy, non reactive saucepan, whisk together eggs and sugar, then add yuzu and orange juices, along with zest. Add the Cognac, the other half of the shells and simmer for another 10 minutes, ensuring the mixture doesn’t catch on the bottom of the pan. Fold through the remaining chives and blanched ginger and season to taste. Seriously, that’s all there is to this recipe, so you can stop reading now and go make yourself some, or you can hear me out for some ideas on all the other desserts you can make, using this technique. 3 tbsp yuzu or lemon juice; 1tsp vanilla bean paste; mix together the filling ingredients and pour into the tart shell and cook on the middle shelf of the oven for 25 to 30 minutes until the edges are set and there is still a slight wobble in the centre. 2. When the mixture starts to thicken, pour the custard into 4 ramekins or small glass jars. Hi! The combination of the heat and the acidity of the yuzu juice causes the cream to set into a rich, silky-smooth custard that melts as it hits your tongue. Season with lemon juice and salt to taste, then set aside, To make the custards, preheat an oven to 120°C. I’m talking boil-cream-and-sugar-then-stir-in-lemon-juice easy. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? Add melted chocolate to custard. Set aside to cool down. Turn off the heat and quickly stir in the yuzu juice. No Recipes®. If you’ve never heard of a Posset, don’t feel too bad, I managed to go almost 40 years without knowing about this divinely delicious dessert that could also qualify as one of the easiest desserts you can possibly make. Custard Mixture. 4 organic eggs at room temperature 2.5 cups of dashi or chicken stock at room temperature 1 tbsp mirin or 1 tsp sake and 1 tsp light soy sauce 1 pinch of salt 2 tbsp of yuzu zest, or other citrus zest Method. Mix in Yuzu juice. I’ve also been thinking that this might work with tart combinations such as strawberry rhubarb, and blackberry lemon, but I haven’t given this a try yet. 2. Optional: Bake for 10-15 minutes at 350 degrees F for an extra toasty crust, or leave as is to keep … Weigh out 250g of the langoustine jus and blitz with the eggs, cream and milk with a pinch of salt. Add the blitzed tomatoes, wine, cream and a pinch of salt. Bake it for about 25-30 minutes until it’s set around the edges but still wobbly in … An easy 3 ingredient custard that comes together in 5 minutes. Serve alongside the custard, 1 hour 40 minutes, plus 2 hours infusing and overnight straining time for the oil, , 10g finely grated and squeezed to extract the liquid, 5g finely chopped and blanched in boiling water for 1 minute, , the largest you can find, shells and claws reserved for the jus and oil, , such as pea flowers and alyssum flowers, , finely julienned and soaked in iced water to crisp up, , blanched for 10 seconds in boiling water, Join our Great British Chefs Cookbook Club. Meanwhile, drizzle the langoustine tails with a little langoustine oil and a pinch of salt, then place in a large bamboo steamer and steam for 2 minutes, or until just cooked, When ready to serve, drizzle some more langoustine oil over the warm custards, then garnish with pickled red onion, samphire, spring onion and edible flowers, Add a spoonful of the ginger and chive emulsion to a separate plate, then top with the seaweed salad. This complex, beautiful and light dish is all about using every part of the langoustine, incorporating the shells in an oil and jus. Melt the dark chocolate over a water bath or in a microwave (20 seconds interval, stirring between each interval). Beat the eggs lightly in a large bowl and stir to combine the remaining custard ingredients. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. This will leave you with much more langoustine oil than you need for this dish, but it is an amazing thing to drizzle over other dishes and will keep in the fridge for a few weeks, To make the emulsion, blend the egg yolk, liquid from the grated ginger, garlic, water, vinegar and 50g of the chives together, then blitz in the xanthan gum. Then add vanilla extract. To make this dish easier to cook, prepare the oil, emulsion and jus a day in advance, so you only have to steam the custards and langoustines and assemble the seaweed salad on the day itself. Remove from heat. Divide between 8 bowls, cover in cling film, then place on a deep baking tray filled with hot water. Donate. Lower the heat and simmer, stirring constantly until the sugar is fully melted. We’re supported by your generosity. The ice cream recipe is very easy and the custard is pretty similar to other ice cream recipes I have. Although it is called “yuzu tea”, it’s more like yuzu marmalade. When the mixture starts to thicken, pour the … Then add vanilla extract. The marmalade is typically made from honey and yuzu fruit. I used yuzu juice to set this posset because I love the fragrance, but any tart aromatic citrus such as key lime, calamansi or even lemons will work beautifully. After quietly honing his craft in some of the world’s best kitchens, Ollie Dabbous exploded onto the London food scene with his eponymous restaurant in 2012.