CAULIFLOWER SAVOURY CUSTARD
Stephen Doyle
Serves 8-10
This 2012 Riesling's youthfulness isn't broad enough to handle the richness anyway. (One day we'll use Orange truffles in this Alex.)
4 cups of full cream milk and 1 cup runny cream 1 small cauliflower broken into small florets and cook the stalks as well for extra flavour.
Bring milk to the boil and then simmer until the cauliflower is very soft.
Strain and keep the liquid.
You should have about 350 g of liquid and about 550 g of soft cauliflower. Blend both thoroughly and strain through sieve (not ultra fine) and only catch what drains through naturally. You'll probably lose about 100 g in all.
While still warm blend through 280g crumbled fetta (our local from the 2nd Mouse Cheese Co is just right, not too hard, not too creamy, not too salty) making sure it is a smooth puree.
Whisk 8 medium sized or 9 (if you are using smaller) eggs until amalgamated but not frothy. Then mix through the puree and season it with salt and pepper, white pepper is preferable.
Shortcut- put the lot in a blender and pulse but not for too long.
Fill the Chinese tea cups with the mixture and place them in a hot water bain marie and cook at 180 degrees C.
The custards should be just set in approximately 15 mins.
Serve warm with the Parmesan crisps. (PS Leftovers reheat in the microwave really easily- cook on high for about 35-40 seconds. Yummy on toast too.)
http://www.eatingwell.com/recipes/parmesan_crisps.html
PS Please don't serve the 2012 Riesling icy cold in winter. It dulls the flavour of the wine.