MSK Development Chef, Vicky Enderson, visits Head Chef Adam Brown at the beautiful Brockencote Hall to have a chat about some of his dishes.
Featuring a blackberry dish, inspired by the changing of the seasons.
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Aerated iced blackberry mousse with:
- fresh brambles
- blackberry & liquorice sorbet
- blackberry meringue on an apple, oat & hazelnut granola
- blackberry jelly
- finished with foraged sorrel
Aerated Blackberry Mousse
- 400g Blackberry Puree (reduced to 200g)
- Zest and juice of half a lemon
- 200g caster sugar
- 60g water
- 220g whisked pasteurised egg yolks
- 300g whipped double cream
- 14 drops of MSK Blackberry Flavour Drops
- Lemon juice
Reduce the blackberry puree on a moderate heat.
Make a classic pate a bombe:
- Heat the sugar and the water to 115 degrees.
- Add to the whisked pasteurised egg yolks.
Fold in to the blackberry puree.
Add the whipped double cream.
Add 14 drops of MSK Blackberry Flavour Drops – to lift the flavour.
Season with lemon juice.
Inject air into the mousse using a whipping gun (ISI canister).
Blackberry Sorbet infused with liquorice root
- ½ kilo of blackberry puree
- 10g chopped liquorice root
- 30g red wine vinegar
- 145g trimoline (invert sugar paste)
- 5g MSK Sorbet Stabiliser
Slowly bring the blackberry puree to the boil.
Add 30g red wine vinegar (for acidity).
Add 5g MSK liqourice powder.
Add 145g of trimoline (invert sugar paste).
Bring back to the boil.
Add 5g of MSK Sorbet Stabiliser (for stability and gloss).
Leave for 12 hours to infuse.
Pass it and season with lime.
Freeze and spin in the paco jet.