Recipe of the week: Seaberry milk pot

Serves 4

 

Seaberry coulis

• 75g yellow seaberry pulp
• 1 egg
• 1 egg yolk
• 60g sugar
• 50g butter
• 25g liquid glucose
• 25g milk

 

Smoked milk

• 200g sheep’s milk
• 15g sugar
• 0.7g xanthan gum

 

Praline peanuts

• 200g peanuts
• 120g sugar
• 75g water

 

Cherry banana chips

• ½ plantain
• 120g cherry pulp
• 200ml olive oil
• 20g confectioner’s sugar

 

Sweet potato chips

• 1 small sweet potato
• 200ml olive oil
• Salt

 

Seaberry coulis

 

Boil all the ingredients, stirring continuously.

 

Pulverise in a blender and cover the bottom of each pot with a thin layer of coulis.

 

Let cool and set aside.

 

Smoked milk

 

Smoke the milk in a smoker for 15 minutes. Pulverise the milk with the sugar and xanthan gum and allow to settle.

 

Praline peanuts

 

Put the sugar and water in a pan and bring to a boil. Keep stirring with a spatula until the temperature reaches 117ºC.

 

Remove from the heat and add the peanuts, stirring continuously until the caramel sticks. Put the pan back on the heat and keep stirring until the peanuts are fully caramelised. Spread them out on greaseproof paper to cool. Store in a dry place.

 

Cherry banana chips

 

Peel the plantain and cut into thin slices. Leave the slices in the cherry pulp for two hours. Drain and pat dry with some kitchen paper. Heat the oil and fry the plantain slices. Drain well and dust with confectioner’s sugar.

 

Sweet potato chips

 

Cut the sweet potato and slice finely. Heat the oil and fry the chips. Drain well and season with salt.

 

Plating

 

Put two tablespoons of smoked milk over the coulis in each of the four pots. Decorate with a few praline peanuts and cherry banana chips.