Set Goat’s Milk Pudding With Cherry Sherbet Dusted Doughnut
The British cherry season is definitely something special to celebrate and enjoy. Sadly, it’s reported that in the last 50 years Britain has lost 90% of its cherry orchards and imports 95% of the cherries we eat, and in light of this, Food Lovers Britain launched CherryAid, a campaign to save the British cherry. I felt the need to create a special recipe for this very important cause.
I used the cherries in three ways; raw in a delicious salad for superb freshness, cooked into a flavoursome and powerful compote and finally dried, and then using the dried cherries to make a fizzy sherbet to coat the freshly cooked dougnuts.
All the cherry flavours work incredibly well served with this very light goat’s milk, set into a soft pudding, and it’s best served in small glasses.
The goat’s milk pudding has it’s own unique natural fresh taste. If you make the goat’s milk puddings and turn them out, remember to add more gelatine to ensure that they do not collapse. This recipe is for a soft set.
If cherries is not available you can use other berries and seasonal stone fruits instead such as blueberries, blackberries; apricots and plums.
Set Goat's Milk Pudding
- 275ml double cream
- 275ml goat's milk
- 70g caster sugar
- 2½ leaves of gelatine, soaked
- Seeds of 1 vanilla pod
Choose the serving glasses, wash and polish them, and place them in the fridge to chill.
Split the vanilla pod, and heat it with the cream, sugar and milk. Leave to infuse for 6 minutes. Drain the soaked gelatine, add to the warm milk and stir to dissolve. Pass the mixture through a fine sieve and pour it into the chilled glasses.
- 200g cherries, stoned
- 180g caster sugar
- Juice of half a lemon
Place the stoned cherries and sugar in a small saucepan and leave for 30 minutes.
Gently heat the cherries, dissolve the sugar and once it comes to the boil increase the heat and boil rapidly. Remove the impurities and cook the compote until it reaches 102°C. Remove the pan from the heat, add the juice of half a lemon, and leave to cool.
Cherry Sherbet Sugar
- 20g dried cherries
- ¼tsp citric acid (normally used to make elderflower cordial, obtained from pharmacies)
- 1tsp bicarbonate of soda
- 120g caster sugar
In a food processor blend the dried cherries, citric acid and bicarbonate of soda to a fine powder. Stir it into the caster sugar, so it's ready for the fried doughnuts.
- 60g strong bread flour
- 190g plain flour
- 1tsp salt
- 40g caster sugar
- 15g fresh yeast
- 100ml goat's milk
- 2 egg yolks
- 30g unsalted butter
- Sunflower oil for deep frying
Mix both flours and rub in the fresh yeast so the mixture resembles fine breadcrumbs. Heat the milk, butter, sugar and salt until the butter is melted; leave to cool until it reaches 37°C.
Add the egg yolk to the milk mixture. Make a well in the centre of the flour; pour in the mixture and blend to form dough. Knead the dough for 5 minutes, then leave until double in size. Divide the dough into 15g balls, roll until smooth and leave to prove until double in size.
Heat the oil to 160°C, deep fry the doughnuts until golden brown, drain and roll each in the cherry sherbet sugar and serve immediately.
- 100g cherries, stoned
- Zest of one lemon
Wash and stone the cherries, cut them into quarters, add the lemon zest and mix.
Serve the set goat's milk pudding with a spoonful of the cherry compote and cherry salad. Skewer the doughnut, balance it over the pudding and serve immediately.