From Sam Clarke, pastry chef at The Metropole in Padstow, who says, ‘I serve this with a sesame and poppy seed tuile.’ The liquid is measured in grammes for accuracy.
Serves 6
1. Warm the milk to just below boiling point.
2. Whisk the egg yolks. Add the warm milk to the whisked egg yolks and heat to 82°c then pass through a fine sieve.
3. Add the blue cheese.
4. Next, soak the gelatine leaves for 5 minutes in cold water then drain. Add the gelatine to the custard, mix and cool to room temperature.
5. Semi-whip the double cream and fold into the cooled mix.
6. Pour into individual serving bowls and chill for at least 5 hours.
The Metropole Hotel
Station Road, Padstow, Cornwall, PL28 8DB.
Tel. 0800 2300365
www.the-metropole.co.uk
