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Berkswell Pudding Caramelised in Birch Sap by L'Enclume

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
2H 20MIN
Cuisine

Ingredients

Double cream: 300ml

Eggs: 3

Salt: 7g

Croissants: 6

Berkswell cheese: 100g

Birch sap: 100ml (alternatively use maple syrup)

Berkswell cheese: 8g (for serving)

Cumbrian stout vinegar: 500ml

Sugar: 60g

Agar agar: 8g

Get the step-by-step recipe for a savoury cheese pudding caramelised in birch sap from Michelin-starred L'Enclume.

Method
01.

For the Berkswell pudding

Bake croissants in the oven at 175°C for 30 minutes. Leave overnight to go stale.

02.

Slice the croissants in half lengthways.

03.

Mix together the eggs, cream and salt.

04.

Place 4 of the croissant halves in a tray.

05.

Grate 50g of Berkswell over the top.

06.

Place another 4 halves on top, add the other 50g of Berkswell and finish with a layer of the final 4 croissant halves.

07.

Pour over all of the cream mixture.

08.

Cook with a 9-inch, water-filled baking tray on top at 170°C for 1 hour.

09.

Remove the tray and cook until the core is 72°C.

10.

Press and chill overnight.

11.

For the stout vinegar gel

Place all ingredients in a pan and bring to the boil.

12.

Once boiling, whisk for a minute then strain into a container.

13.

Blend the gel once set, and pass.

14.

Final steps and plating

Once pressed overnight, cut the pudding into 12 2x2x5cm rectangles (2 per person).

15.

Fry the portioned puddings in a pan and deglaze with the birch sap.

16.

After frying, place on a small flat plate, pipe a nice large dot of the stout vinegar gel, and grate a generous amount of Berkswell, with a microplane, on the top.

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