Ferment by Holly Davis

Author:Holly Davis
Language: eng
Format: epub
Publisher: Published in 2017 by Murdoch Books, an imprint of Allen & Unwin
Published: 2017-05-20T04:00:00+00:00

FOR THE TOPPING

150 ml (5 fl oz) apple or pear juice

250 g (9 oz) fresh or frozen blueberries

2 teaspoons kuzu, dissolved in 2 tablespoons cold water

Soak the gelatine in a bowl of cold water for 10 minutes or until completely flexible and softened.

Grease a 23 cm (9 in) springform cake tin and line the base with baking paper. Process the dates and almonds in a food processor, until well combined. Tip the mixture into the prepared tin and use the back of a spoon to press it into a firmly packed even layer. Set aside.

Whisk the egg yolks with the milk in a saucepan and place over medium heat, stirring constantly with a wooden spoon until the mixture reaches just below a simmer. Remove from the heat and allow to cool for 10 minutes.

Strain the gelatine and gently squeeze out any excess water. Stir the gelatine through the warm milk to dissolve completely.

INFUSE Leave to cool slightly and then combine the milk with the dairy kefir, cream and honey.

Whisk the egg whites to stiff peaks and fold this through the kefir mixture. Pour into the cake tin, over the top of the prepared crust. Allow to cool completely and refrigerate for at least 12 hours, or until fully set.

To make the topping, heat the apple juice in a saucepan. Add the blueberries and cook over medium heat for 2 minutes. Whisk in the kuzu and stir to form a shiny and slightly thickened sauce. Take off the heat and allow to cool to room temperature. When cooled, pour the topping over the refrigerated cake and serve the same day.

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