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Article by Sarah Hamilton-Walker | 24th September 2018

Recipe: Land of Milk & Honey

Give into sweet temptation with this dessert created by Patrick Hill, Head Chef at the award-winning Thackeray’s in Tunbridge Wells.

Serves 10

You'll Need

For the grappa poached peaches

• 750g caster sugar
• 750ml water
• 8 peaches
• Grappa, to taste

For the milk sorbet

• 750g milk
• 375g double cream
• 150g caster sugar
• 70g milk powder (dried milk)
• 50g glucose
• 20g dextrose

For the dill oil

• 4 bunches fresh dill
• 300ml rapeseed oil
• 300ml vegetable oil

For the dill sponge

• 8 eggs
• 30g caster sugar
• 90g Panko breadcrumbs
• 210g ground almonds
• 2 tsp baking powder
• 400ml dill oil (see above)

For the candied pistachio

• 100g caster sugar
• Water
• 100g shelled pistachios

For the honeycomb

• 160g caster sugar
• 2 tsp glucose
• 20g Matfield Honey
• 40ml water
• 20g bicarbonate of soda

To serve

• Matfield Honey, to finish

1. First prepare the grappa-poached peaches. Place the sugar and water in a small saucepan and bring to a boil over low heat, stirring constantly, until sugar is dissolved. Meanwhile cut the peaches in half. Once the syrup boils add to the peaches and pour in grappa to taste. Vac Pac and poach at 72°C for around 8 minutes or alternatively put a lid on the pan and poach at a low heat for 5-10 minutes.
2. For the milk sorbet, bring all the ingredients to the boil, chill over a bowl of ice and then churn in an ice cream machine according to the manufacturer’s instructions.
3. For the dill oil, put the dill and the oils into a liquidiser and blitz on full for 5 minutes. Hang all the contents in damp muslin cloth – what drips out is your dill oil (you’ll need 400ml).
4. Now for the dill sponge. Preheat the oven to 170°C, 325°F, Gas 3 and line a 30 x 15 x 3cm tin with parchment. Create a sabayon with the eggs and sugar by whisking the egg yolks and the sugar together in a bowl over a bain-marie until to a custard-like consistency. Fold in the dry ingredients followed by the oil, pour into the tin and bake in the oven for roughly 35-40 minutes.
5. To make the candied pistachio, place the sugar in a pan, add a small amount of water until the sugar goes to a wet sand consistency. Boil until the bubbles in the mix get smaller, remove from the heat, add the pistachios and stir until the sugar and water candies around the nuts. Set aside until ready to serve.
6. Meanwhile make the honeycomb. Line a baking tray with parchment. In a saucepan heat the sugar, glucose, honey and water until it reaches 160°C, then whisk in the bicarbonate of soda. Pour the mix straight onto the parchment and leave to cool. Store in the freezer.
7. To assemble the dessert, be creative and have fun, when plating dishes they need to be fluid not ridged – not every peach or pistachio will be the same size so just see what works well in different places. Serve with a drizzle of Matfield Honey.

• Thackeray’s, 85 London Road, Tunbridge Wells TN1 1EA, call 01892 511921 or reservations@thackerays-restaurant.co.uk, visit www.thackerays-restaurant.co.uk

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