This stunning dessert from chef Simon Rogan is topped with a stout vinegar jelly and shows exactly why his restaurant L’Enclume is worthy of three Michelin stars.
L’Enclume’s Berkswell Pudding Caramelized in Birch Sap
A savoury cheese-forward dessert from England's Michelin-starred restaurant L'Enclume.
Ingredients
Berkswell Pudding
- 1¼ cups 35% cream
- 3 eggs
- 1¾ tsp kosher salt
- 6 stale croissants see note
- 100 g Berkswell Cheese
- ¼ cup Birch sap or maple syrup
- finely grated berkswell cheese for garnish
Stout Vinegar Gel
- 2 cups Cumbrian Stout Vinegar
- ½ cup + 1 tbsp granulated sugar
- 4½ tsp agar agar
Instructions
Berkswell Pudding
- Preheat oven to 325°F.
- Cut croissants in half, lengthwise to make 12 croissant halves. Place 4 of the bottoms on a baking sheet; shred half of the cheese overtop. Layer with 4 croissant tops and the remaining shredded cheese; top with the remaining 4 croissant.
- In bowl, whisk eggs, cream and salt. Pour over croissant cheese towers.
- Place a 9-inch baking pan overtop filled with warm water and bake for 1 hour. Remove the tray and continue baking until centre is hot, about 160°F.
- Press and chill overnight. Cut into 12, 2 cm wide x 5 cm long rectangle portions.
- In a skillet over medium-low heat, brown the Berskswell puddings all over; add birch sap and cook, spooning over towers until caramelized.
Stout Vinegar Gel
- Combine vinegar, sugar and agar agar in a saucepan and bring to a boil over medium-high heat; whisk and cook for 1 minute. Strain through a fine-mesh sieve into a bowl. Let cool and set. Strain through a fine-mesh sieve, pressing with the back of a spoon into another bowl.
- To serve, arrange two Berskwell puddings on each small plate. Pipe or spoon a large round of the stout vinegar gel beside the pudding then finely grate a heaping mound of Berkswell cheese on top using a microplane.
Notes
Leave croissants out overnight to go stale.
