Plum custard
January 25, 2011 in Uncategorized
Ever since I had Richard Carstens’ beautiful panna cotta landscape, as served at Nova in Cape Town in 2009, I’ve been very inspired by desserts that do more than simply satisfy one’s sweet tooth.
Contrasting textures and temperatures, complex flavour layering (not just a whole lot of sweet things) – intriguingly beautiful plating; a continuation of the complex courses that came before it – this, to me, is what dessert nirvana should be.
One of my favourite Christmas gifts this year, was the excellent Dessert Fourplay – a collection of brilliant dessert recipes and concepts from Johnny Iuzzini, pastry chef at the acclaimed Jean Georges restaurant in New York.
I have been drooling over and dreaming about his recipes since December, and now that silly season has become a little bit more manageable, I can’t wait to tuck into this book and start exploring recipes and techniques.
So last week the simultaneous birth of plum ice-cream and the arrival of a batch of mutilated custard biscuits from our shop’s cookie supplier, resulted in a new dessert being created for the Oep ve Koep menu:
“Plum custard”, or more specifically yellow plum ice-cream, custard soil, coriander brittle, beetroot and black pepper marshmallow, fresh cubes of plum, lemon basil leaves, black sesame seeds and nasturtium petals.
Although this serendipitous creation is hardly comparable to the sophistication of a Richard Carstens or Johnny Iuzzini masterpiece, it did turn out rather colourful to look at – and, more importantly, it resulted in somewhat of a party on your palate, with each mouthful bringing a new surprise:
Tart plum ice-cream. Aromatic lemon basil which transforms the plum into something magically tropical. Custard cookie soil – not exactly a streusel, but it serves the same purpose and beautifully enhances the custardy notes of the ice-cream. Soft and earthy beetroot-blackpepper-marshmallow and crunchy coriander brittle for surprising textures – and an injection of spicy flavour.
TheCreativePot said on January 25, 2011
Sjoe! Ek’s speechless. Dit lyk heeltemal te mooi om te eet.
ninatimm said on January 25, 2011
Ja nee, ek moet saamstem, dis prentjiemooi!!
davidbb said on January 25, 2011
very beautiful, and I yearn for some of that brittle
WillworkforBiltong said on January 27, 2011
Awesome. Ek weet nie hoe om dit beter te se^ nie. Adele @ WillworkforBiltong
Kitchengirl said on January 27, 2011
Hello Sardines!! Long time darling… this is one of the most beautiful things I’ve ever seen! Wow, you are truly inspired and inspiring!
sardinesontoast said on January 27, 2011
Dankie, maar ek belowe dit smaak ook lekker
sardinesontoast said on January 27, 2011
Thanks Nina.
sardinesontoast said on January 27, 2011
The brittle is kinda up your alley isn’t it? I will be sure to make some on your next West Coast trip… which is when, btw?
sardinesontoast said on January 27, 2011
Dankie.
sardinesontoast said on January 27, 2011
The One And Only Chef Caro! Long time indeed! Nice to have you back – and thanks for the generous compliment.
davidbb said on January 28, 2011
dont know yet
milkandhoney said on February 11, 2011
jitte