4 dishes with Bresc Black Garlic Puree
Savoury Dutch Mini Pancakes
Mix it up
For a light batter, whisk self-raising flour, eggs, Bresc Black Garlic Puree and Bresc Mushroom Mix with water until smooth.
Golden fry
Cook the batter in a ‘poffertjes’ pan until puffed and golden brown. Then thread six of the warm mini pancakes onto a skewer.
Top them off
Plate the skewers then scatter with blueberries, crumbled Roquefort and chopped walnuts for a textured sweet, salty finish.
Chocolate Mousse
Intensify the chocolate
Prep a simple chocolate mousse then add a touch of Bresc Black Garlic Puree to add a savoury depth that balances the sweetness.
Add a nutty note
Divide the mousse between ten plates, using a spoon or piping bag, then add swirls of pistachio cream around each serving.
Finish with crunch
Scatter coffee crumble and caramelised walnuts over the plates, add a flourish of edible flowers and serve straight away.
Pork Tenderloin
Parcel the pork
Season pork tenderloins, wrap each tightly in Serrano ham and shape them to a matching thickness so every piece cooks evenly.
Low and slow
Stir together sunflower oil, shallot and roasted garlic puree. Pour the mix over the pork until nearly covered, then cook until the pork reaches 52C.
Make the crust
Mix mushrooms, Bresc Black Garlic Puree and breadcrumbs then season and chill. Cut into rounds, top the pork medallions and bake for 5 more mins.
Christmas Pudding
Grease your dish
Oil a pudding basin, grate lemon zest around the sides and drizzle 125ml maple syrup into the bottom before pouring in a pudding mix.
Blend the fruit
Puree cranberries, prunes, whisky, ras el hanout, Bresc Black Garlic Puree and ginger. Beat butter and sugar until fluffy. Stir in the fruit.
Finish and steam
Fold in flour, baking powder and speculoos spices. Spoon into the basin, cover and steam for 90 mins. Cool briefly before turning it out.
