J'AIME FEBRUARY 2019

F O O D & D R I N K
Tropical tastes
CHEF PATRON LIAM DILLON AND PASTRY CHEF ROGER LOMAS, FROM
LICHFIELD’S THE BOAT INN, SHARE A DELECTABLE DESSERT
After a hugely successful 2018 which saw The
Boat Inn named Best Independent Restaurant
at the Taste of Staffordshire Awards and chef
patron Liam Dillon walk away with the Best
Chef accolade at the Midlands Food, Drink and
Hospitality Awards, 2019 is set to reinforce the
restaurant’s place as one of the top eateries in the
Midlands. Bookings are being taken for special
Valentine’s Day and Mother’s Day events, and
the new menu is packed with delicious dishes to
try - including this fabulously tropical dessert...
Passionfruit brulee, coconut, lime and mango
Passionfruit brulee:
1 lemon juiced
160g passionfruit puree
2 lemon zest
9 whole eggs
250g double cream
400g caster sugar
Lime meringue:
20g egg white powder
80g sugar
120g pasteurised egg white
2 lime zest only
Coconut sorbet:
1kg coconut puree
160g sugar
800g water
200g glucose powder
60g tremoline
6g super neutrose
Coconut streusel:
200g soft butter
200g demerara
150g ground almonds
200g plain flour
Pinch of salt
Toasted coconut to taste (optional)
Mango and lime salsa:
2 ripe mangos
2 large limes
Method:
To make the brulee mix firstly whisk the eggs till all fluffy. Add the cream
and sugar and mix well, add all the other ingredients and mix. Allow to
mature in the fridge for minimum six hours. Strain through a fine sieve, skim
off the froth that raises to the top and pour into ready prepared moulds in a
preheated oven at 112 degrees until the mixture has a slight wobble. When
cooked, chill until needed.
For the meringue whisk all the ingredients together in a stand up mixer until
it forms stiff peaks. Spread the mix over baking parchment and bake in a
preheated oven at 80 degrees for four hours. Allow to cool then snap into
shards and place in a airtight container.
For the sorbet heat water and the tremoline in a pan, mix all dry ingredients
in a bowl then add to the water mix until dissolved. Bring to the boil and
pour over the puree, mix well then strain through a fine sieve and allow to
mature in the fridge for four hours minimum. Churn when ready and leave
in a airtight container in the freezer.
For the streusel, mix all ingredients quite hard together making sure all the
butter is incorporated. Spread mix onto a tray and bake in an oven preheated
to 160 degrees for 25 minutes, mixing and turning every five minutes. Allow
to cool then add toasted coconut to taste.
To assemble sprinkle the brulee with sugar and blow torch to make a caramel
top. Place in the centre of the plate/bowl with the salsa on one side and the
coconut streusel the other. Place a ball of sorbet on top of the brulee, then
decorate with shards of lime meringue.
Dig in and enjoy!
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