Sheep's Milk Dessert Recipe
Graham Hornigold's inspired dessert marries an array of delightful flavours, including pandan, coconut and crisp green apple
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 200g of sheep’s yoghurt
- 0.35g of gold leaf gelatine
- 65g of whipping cream
- 15g of egg white
- 50g of sheep’s yoghurt
- 55g of water
- 8.5g of glucose
- 1g of Pro Sorbet 100
- 40g of caster sugar
- 1/2 vanilla pod, split and scraped
- 50g of coconut purée
- 50g of coconut milk
- 15g of egg yolk
- 0.25g of pandan essence, preferably 'Butterfly'
- Ultratex, if required
- 2 Granny Smith apples
- 2 Bramley apples
- 2g of citric acid
- 3g of caster sugar
- 0.6g of gold leaf gelatine
- 0.3g of agar agar
- green food colouring, 'Pistachio'
- vegetable cooking spray
- 1.5g of pandan leaves, crushed and roughly chopped
- 50g of whole milk
- 7g of egg yolk
- 3g of cornflour
- 8g of caster sugar
- 1g of gold leaf gelatine
- 30g of unsalted butter
- 1.5g of lime juice
- 0.25g of pandan essence, preferably ‘Butterfly'
- 15g of puffed rice
- 20g of caster sugar
- 5g of water
- lime zest, to taste
- 5g of desiccated coconut, lightly toasted
- 200g of caster sugar
- 50ml of water
- 10g of glucose
- viola flowers, petals picked
- honey cress
- 1 Granny Smith apple, peeled and finely diced
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