Wednesday 13th December 2017
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Serves 4
Preparation time: 20 minutes
Cooking Time: 1 hour, 25 minutes

For the custard:
100g of cauliflower florets
75g butter
150ml white wine
4 egg yolks
300ml whole milk
150ml double cream
½ teaspoon of truffle oil
Salt and white ground pepper

For the poached pear:
4 small pears
1 litre red wine
2 star anise
2 cinnamon sticks
Pinch of ground nutmeg
6 bay leaves
50g caster sugar
75g Stilton
40g walnuts

For the duxelles:
200g girolles
1 small red onion – chopped
1 teaspoon of chopped fresh thyme
1 teaspoon of chopped fresh dill
50g butter
50ml vermouth

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Cauliflower and truffle custard, red wine spiced poached pear with Stilton and walnut, girolle mushrooms and horseradish duxelles

To make the duxelles, place the butter and the onion in a pan and cook on medium heat for 3-4 minutes. Add the girolle mushrooms and herbs and cook for 5-7 minutes, then wet with the vermouth. Season with salt and pepper and continue to cook on low until all the liquid has evaporated. Retrieve and let it cool down.

For the custard, melt the butter in a deep base pan. Add the sliced cauliflower and cook for 2 minutes. Wet with the white wine and milk and cook for 20-25 minutes. Season with salt, white pepper and blend to fine puree. Add the truffle oil and pass through a fine sieve, then add the cream and egg yolks and mix well. Pour the cream in 4 ramekins layered with cling film and cook on steam for 15 minutes.

Peel and core the pears. Put them in a deep pan with all the rest of the ingredients apart from the Stilton and walnuts and bring to the boil. Cook for 15-20 minutes, then drain and let cool before filling with the Stilton and walnut mix.

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