‘Bread and Butter Pudding’
Warm, Sweet Nutmeg Butter Powder
Vanilla and Cinnamon Milk Fluid Gel
Chambord Liqueur Soaked Grapes
So, this is my modern take on an old fashioned, simple, comforting pudding. I hope I’ve managed to keep the essence of the origional desert but add texture contrasts and, by separating the various traditional elements of the desert, highlight several of the elements individual characteristics and how they ultimately work together. The flavours of this dish are of a beautiful, lovingly made, bread and butter pudding, but the experience of eating it and the effect of isolating some of the different flavours and using different textures makes this a really interesting delicious dessert, perfect in the colder seasons. The Glazed Brioche is sweet, crunchy on top and soft underneath. The Milk fluid gel is light and flavourful. The Chambord soaked grapes provide a rich, fruity, sweet and luxurious touch. And finally the Sweet Nutmeg Butter Powder, which turns into melted butter in your mouth, ties the whole desert together.
Warm, sweet nutmeg butter powder
100g Unsalted Butter
2 teaspoons grated nutmeg
15g Demerara Sugar
15g Caster Sugar
60g (approx) Ab-zorbit Tapioca Maltodextrin (Texturas Malto)
Place the butter, sugar and nutmeg in a small pan and gently melt. Heat the butter mix, stirring occasionally, until it barely reaches a simmer and keep it at this temperature for around ten minuits. Pour the butter mixture into a plastic container and place covered in the fridge, stir after about and hour, before the butter is fully set. Then leave covered in the fridge overnight or for up to a couple of days.
When you’re ready to make the powder, cube the set butter mix and re-melt it in a small pan. Pour the melted butter into a large bowl and bit by bit stir in the Tapioca Maltodextrin until the mixture has the appearance of breadcrumbs. Now force the butter powder though a sieve to end up with a fine consistent powder.
When ready to serve heat the powder up in a dry frying pan and spoon the warm powder on to the plate. This powder will turn to melted butter in you mouth as it comes into contact with moisture.
Vanilla and Cinnamon Milk Fluid Gel
500ml Whole Milk
2 Vanilla Pods
1 Tablespoon of broken Cassia Bark
75g Caster Sugar
25g Ultratex 3
Split the vanilla pods and scrape out the seeds. Heat the Milk, cassia bark, vanilla seeds and pods and the Sugar in a small pan whilst stirring until the milk reaches a simmer. Then set the covered pan to one side to cool and infuse. Once cooled strain the milk then blend the ultratex into the milk in a tall container using an immersion blender. The Milk will thicken to the consistency of custard. When ready to serve reheat the Milk fluid gel in a pan whilst stirring then spoon onto the plate (with a cheffy smear if you fancy)
Thin Slices of Brioche
2 Egg Yolks
1 Tablespoon Whole Milk
1 Teaspoon Honey
Pinch Powdered Cinnamon
Demerara Sugar to sprinkle
Lightly toast thin slices of Brioche. Beat together the egg yolks, Milk, honey and cinnamon and brush a little of this mix onto the top side of the toasted brioche. Now sprinkle a little demerara over the top of the brioche and gently caramelize with a blow-torch (try not to let the bread itself catch too much).
Chambord Soaked Grapes
Thinly slice green seedless grapes and leave to soak for around an hour in a shallow dish filled with Chambord Liqueur. To serve delicately remove the grapes and pat off the excess liquid carefully with a little kitchen roll. Place the grape slices overlapping on the plate.
When all the elements are assembled on the plate finish by sprinkling some finely chopped raisins over the brioche and serve.