To be paired with Creation Chardonnay

Quince, Pistachio and Saffron Bread and Butter Pudding with Honey and Basil Whipped Cream

Ingredients

Quince

  • 5 whole quinces
  • 2 litre water
  • 50 g sugar
  • 50 g honey
  • 2 g saffron
  • 5 ml vanilla paste

Saffron Anglaise

  • 1 g saffron
  • 500 ml milk
  • 3 egg yolks
  • 50 g honey
  • 100 g roughly chopped pistachio nuts

Pinot bread

  • 750 g stone-ground bread flour
  • 15 g yeast
  • 15 g salt
  • 10 g sugar
  • 375 ml Creation Pinot Noir
  • 200 ml lukewarm water

Brioche

  • 500 g flour
  • 3 egg yolks
  • 150 g butter
  • 225 ml milk
  • 10 g yeast
  • 25 g sugar
  • 30 g salt

Honey and basil whipped cream

  • 400 ml cream
  • 20 g finely chopped basil
  • 10 g honey

Methods

Quince

  1. Wash the quinces thoroughly till the skins are smooth to the touch.
  2. Place in a pot with the water, sugar, honey, saffron and vanilla paste.
  3. Put on a low heat till the sugar has dissolved.
  4. Raise to a moderate heat till the quince is soft when you test it with a knife (20–30 minutes).
  5. Remove the quince from the liquid and peel.
  6. Cut the flesh from the core and brunoise to mix with the anglaise.

Saffron Anglaise

  1. Bring the milk and saffron to boil.
  2. Whisk the egg yolks and honey in a separate bowl.
  3. Pour the milk into the egg mix while whisking.
  4. Return to the pot on a moderate heat.
  5. Stir till it coats the back of a wooden spoon.
  6. Set aside to cool down.
  7. Whisk in 500 ml milk before adding the pistachio nuts and the brunoised quince.

Pinot bread

  1. Mix all the ingredients together creating a dough.
  2. Prove till double in size.
  3. Knock down and place formed loaves in floured trays.
  4. Score the tops and sprinkle with flour.
  5. Bake in the oven at 195° C for 15–20 minutes.
  6. Let the bread cool down thoroughly and slice thinly.
  7. Turn the bread upside down and bake for another 10 minutes at the same temperature.

Brioche

  1. Heat the yeast and milk till lukewarm and add it to the rest of the ingredients, except the egg yolks.
  2. Knead the dough till thoroughly mixed.
  3. Knead in egg yolks one by one.
  4. Prove till double in size.
  5. Knock down and place in a buttered bread tray.
  6. Prove till double in size.
  7. Bake for 30–45 minutes at 180° C.

Honey and basil whipped cream

  1. Put all the ingredients in a mixer and whisk.

Assembling the bread and butter pudding

  1. Place the Pinot bread and brioche in an ovenproof dish.
  2. Pour some melted butter over the bread.
  3. Pour over the anglaise and make sure the brunoise and pistachios are evenly distributed.
  4. Bake in the oven at 195° C for 10–15 minutes, until the exposed bread is golden in colour.
  5. Serve with the honey and basil whipped cream.
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