Wild Figs, Winter Strawberries And Sherry With Blancmange Recipe

Posted on
 nutty blancmange is decorated with the fig Wild figs, winter strawberries and sherry with blancmange recipe

Sweet, nutty blancmange is decorated with the fig, strawberry and pomegranate mixture.

INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 8

Vogue Entertaining + Travel – June/July 2007 , Page 100
Recipe by Sophia Young

Photography by Petrina Tinslay

Ingredients

250ml (1 cup) oloroso sherry (see note)
110g (1/2 cup) caster sugar
150g Iranian small wild dried figs (see note)
500g small strawberries, hulled, halved
Seeds of 1 pomegranate (optional)
Thinly peeled zest of 1 lemon

Blancmange

300g natural almonds
165g (3/4 cup) caster sugar
4 x 5g titanium-strength gelatine leaves
375ml (1 1/4 cups) pouring cream, whipped to soft peaks
1/4 teaspoon almond extract

Method

Step 1
For blancmange, process almonds in a food processor until finely ground, add 625ml (2 1/2 cups) boiling water and process for 1 minute, then transfer to a bowl and stand for 30 minutes. Line a sieve with muslin or a tea towel and strain almond mixture over a bowl. Once liquid stops dripping, gather fabric into a ball and squeeze tightly to extract remaining moisture. Discard solids. Pour 500ml (2 cups) ‘almond milk’ into a small pan, add sugar and stir over medium heat until dissolved.

Step 2
Meanwhile, soak gelatine leaves in cold water for 2 minutes or until softened, squeeze out excess water and stir into almond milk until dissolved. Place saucepan over a bowl filled with ice and leave to cool for 30 minutes, stirring occasionally, until the mixture begins to thicken slightly.

Step 3
Using a large metal spoon, fold cream and almond extract into almond mixture, then spoon among eight oiled 160ml ramekins and refrigerate overnight to set.

Step 4
Bring sherry, sugar and 125ml (1/2 cup) water to the boil in a small pan. Remove from heat, add figs and soak for 1 hour. Drain figs and set aside, then simmer liquid over medium heat for 15 minutes or until syrupy. Cool, then toss with figs, strawberries, pomegranate seeds, if using, and zest. To serve, dip moulds briefly into warm water, turn onto plates and spoon over fig mixture.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *