Bleu Cheese Walnut Popovers with Saffron Pear Pearls, Custard Egg, and Beer Head
- Yield: 10 servings
- Prep: 30 mins
- Cook: 15 mins
Ingredients
- Popovers
- 27grams AP Flour
- 220grams blue cheese
- 20grams caster sugar
- 80grams walnuts
- 1-- egg, separated
- Saffron Pearls
- 2-- pears
- 10grams honey
- 40grams sugar
- 5-- saffron threads
- Egg Custard
- 800grams cream
- 200grams milk
- 200grams yolks
- 80grams caster sugar
- 150grams white chocolate
- 4grams lemon zest
- Beer head
- 1-- bottle of stout beer
Instructions
For popovers
- Whip sugar with egg yolk in a kitchen aid with a flat paddle attachment; add flour and walnuts until incorporated on slow speed.
- Melt the cheese in a microwave until soft, and then fold in with the first mixture.
- Whip the egg white and fold with the rest of ingredients. Put into molds and cook at 205C oven for 10-15 minutes.
For saffron pearls
- Peel and mellonball the pears into a round shape, put into a microwavable container with the rest of ingredients and cook for 2 minutes or until the pears are soft.
For egg custard
- Cut the top of the egg with a serrated knife, empty the shell, and save it for. Bring the milk to the boil with the sugar, and the lemon zest.
- Make an emulsion with the white chocolate. Mix the cream and the yolks together and add to the milk/chocolate mixture.
- Pass through a fine strainer. Fill the custard into the empty shells and bake in the 85C oven for an hour or until the custard is set.
To Plate:
- For original effect, place the custard eggs and popovers into the egg carton.
- With a hand blender whip up the beer and skim off the foam and place it on top of the egg.
Recipe courtesy of Boris Portnoy
Nutritional Info *per serving
- Calories 680
- Glycemic Load 5
- Fat 52g
- Saturated Fat 28g
- Polyunsaturated Fat 6g
- Monounsaturated Fat 15g
- Cholesterol 365mg
- Sodium 380mg
- Potassium 300mg
- Carbohydrate 39g
- Fiber 2g
- Sugars 29g
- Protein 14g
- Trans Fat 1g
- Vitamin A 35%
- Vitamin C 4%
- Calcium 25%
- Iron 6%