White Asparagus and Morels with Goats Cheese Custard

Recipe of the Week

Seasonal Produce: White Asparagus & Morels

I was wondering how I could make the most of buying some beautiful fresh produce in France, and stumbled across this lovely recipe by James Sommerin. These fresh produce don’t need much dressing up, they stand tall all on their own, and this recipe gives the ingredients the respect that they deserve.

  • 50g Goat’s Cheese (make sure it’s quite a strong one)
  • 3 cloves of garlic
  • 250ml whipping cream
  • 4 eggs
  • 6 white asparagus spears
  • 6 asparagus spears
  • 4 morels
  • 25g butter
  • 50g hazelnuts
  • 25g sage leaves
  • 50ml milk
  • 25ml whipping cream
  • 10g butter

Toast the hazelnuts in a pan until they are fragrant. Blend and set aside.

To make the sage sauce, boil the milk, cream and butter in a saucepan. Add the sage, remove and leave to infuse for about an hour.

For the goats cheese custard, heat some water in a pan. Separate and peel the garlic and blanch in the boiling water for 1 minute, 3 times, refreshing with cold water after each blanching. Bring the cream to the boil and add the goat’s cheese and garlic. Then start blending.

Separate 3 of the eggs, and add the egg yolks as well as the one whole egg whilst blending. Pour back into the saucepan and heat on a very low heat until it starts to thicken. Be very careful not to overheat and burn.  Pour into ramekins and pop in the fridge until set.

Fill a saucepan half full with water, add the butter and a pinch of salt and bring to the boil. Add the white asparagus and leave for three minutes. Then add the green asparagus and morels and simmer until tender. Drain and keep to one side until you’re ready to assemble.

And you’re done – turn out the custards arranging with a scattering of hazelnuts. Place the asparagus alongside and a few dots of the sage sauce. Add some leaves – and enjoy!



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