To be paired with Creation Pinot Noir

Cardamom Chocolate, Quince and Cranberry Jelly with Liquorice Custard, Tarragon Shortbread and Fresh Blueberries

Approximately 30 servings

Ingredients

Quince jelly

  • 3 L water
  • 300 g sugar
  • 2.5–3 kg whole, washed quince
  • 5 sprigs of thyme
  • gelatine

Liquorice custard

  • 5 g liquorice powder
  • 3 egg yolks
  • 500 ml milk
  • 50 g quince jam
  • 30 g cornflour

Tarragon shortbread

  • 500 g flour
  • 300 g butter, soft
  • 40 g castor sugar
  • 8 g dried tarragon

Cranberry jelly

  • 2 L water
  • 50 ml rosewater syrup
  • 500 g dried cranberries
  • gelatine

Cardamom chocolate

  • 200 g 75% dark chocolate
  • 5 cardamom pods, crushed and toasted in the oven for 5 min at 180° C

Fresh blueberries

  • Fresh blueberries

Quince jelly 2 (Copy)Methods

Quince jelly

  1. Place water, sugar and thyme in a large pot and dissolve sugar for about 15 minutes over low heat.
  2. Add whole quinces to the pot and cook for another 1 and a half hours over low heat.
  3. Take out the whole quinces with a spoon and strain the liquid through a sieve.
  4. Use one leaf of gelatine per 100 ml of liquid.
  5. Make sure that the gelatine leaves have been soaked in cold water before till soft, before adding to the quince liquid.

Liquorice custard

  1. Place the milk in a pot and bring to boil while mixing the yolk, jam and cornflour together in a mixing bowl.
  2. As soon as the milk reaches boiling point, add it to the egg mix and whisk till combined.
  3. Return the mix to the pot and while continuously stirring over medium heat, cook till the custard coats the back of a metal spoon.
  4. Pour into a container that has been in the fridge to stop the cooking process and prevent curdling.

Tarragon shortbread

  1. Mix all the ingredients till combined either by hand or mixer and wrap the ball of dough in cling film to be left in the fridge till it is hard. Leave for about 1 hour.
  2. Cut into tiny squares and bake in the oven at 180° C for about 7–10 minutes.

Cranberry jelly

  1. Cook for about 1 hour over low heat. Strain off the cranberries and add one leaf of gelatine to each 100 ml liquid. (Make sure that the leaves have been soaked in cold water till soft, before adding to the cranberry liquid.)

Cranberry purée

  1. The strained off cranberries should be nice and soft after cooking it for the jelly.
  2. Add a dash of Pinot Noir and blend till smooth. Strain through a sieve to leave behind the skins.
  3. Place in a piping bag for plating.

Cardamom chocolate

  1. Add the toasted pods to the chocolate and melt in a bain-marie.
  2. Leave aside for the cardamom to infuse (15 minutes).
  3. The chocolate should be runny when you strain off the cardamom and place it in a piping bag to make the garnishing easier.

Fresh blueberries

  1. Garnish with blueberries.
  2. The leaves of the oregano and tarragon plants can also be used as garnish and with the other ingredients on the plate will pair incredibly well with the Creation Pinot Noir.
  3. The cooked quince can be cut into small blocks to add to the acidity, pairing well with the Creation Pinot Noir.
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