Goat's cheese custard and asparagus

servings 6
1 hour 15 minutes

Ingredients

Goat's cheese custard

  • 100g of Ragstone goat's cheese, or vegetarian goat's cheese
  • 4 garlic cloves
  • 500ml of whipping cream
  • 8 eggs

Sage foam

  • 50g of sage, fresh
  • 100ml of milk
  • 50ml of whipping cream
  • 20g of butter

Asparagus

  • 12 white asparagus spears
  • 12 asparagus spears
  • 6 morels
  • 20ml of water
  • 50g of butter
  • salt

To plate

  • 100g of hazelnuts
  • 60g of mixed leaves

Method

1
Toast the hazelnuts in a pan until they are fragrant and light brown. Blend to crumbs and set aside
  • 100g of hazelnuts
2
To make the sage foam, boil the milk, cream and butter in a saucepan. Add the sage, remove from the heat and leave to infuse for 1 hour
  • 100ml of milk
  • 50ml of whipping cream
  • 20g of butter
  • 50g of sage, fresh
3
Using a hand-held blender, blend the sage into the liquid until aerated. Pass through a fine sieve and keep ready to serve
4
To make the custard, boil a few cups of water. Separate and peel the garlic cloves and blanch in boiling water for 1 minute, 3 times, refreshing with cold water after each blanching
  • 4 garlic cloves
5
Bring the cream to the boil and add the goat's cheese and garlic. Remove from the heat, pour everything into a blender and pulse
  • 500ml of whipping cream
  • 100g of Ragstone goat's cheese, or vegetarian goat's cheese
6
Separate 6 of the eggs. As the blender is going, add 6 egg yolks and the 2 whole eggs. Blend for 5 minutes and pass through a fine sieve
  • 8 eggs
7
In 2-inch ramekins placed in a bamboo steamer, steam the custards at 86°C for 12-14 minutes until the custard is set (when you shake it, there should be a slight wobble in the centre). Once cooked, place in the fridge to rest
8
Place the water, butter and a pinch of salt together in a pan, bring to the boil and add the white asparagus. Three minutes later, add the green asparagus and morels, and simmer gently until tender. Drain, and then keep at room temperature until needed
  • 20ml of water
  • 50g of butter
  • salt
  • 12 white asparagus spears
  • 12 asparagus spears
  • 6 morels
9
To serve, turn the cold custards out from the ramekins, arranging each on a plate with a scattering of hazelnuts. Place some asparagus over them with a handful of mixed leaves
  • 60g of mixed leaves
10
Re-whisk the foam just before serving, and then place a spoonful on top. Slice the morels and use as a garnish