Oat m!lk cremeux
Alrighty then. Time for one of our recipe posts, and this one is a proper doosie. The talented @chefchrisscott from @sherwood_queenstown served us up one of his mouthwatering creations we tried at Sherwood recently, and of course we tried to bend his arm to get the recipe. Now, we should point out, we are being a little controversial here as the recipe has dairy in it, but hey we're an inclusive brand and flexitarians are cool too. In Chris' words... perfect little pots of oat milk cremeux, rhubarb from the garden and granola to get your day started the Sherwood way.
Ingredients:
1L organic dairy cream
600ml Otis Oat Milk
160g caster sugar
10g platinum gelatine sheets
Method:
Soak gelatin sheets in cold water.
While soaking, bring oat milk and cream to the boil slowly, stirring in the sugar.
Remove gelatin sheets, squeezing/scrunching any excess water off.
Add to the oat and cream when its just beginning to lightly boil.
Remove from the heat, stir to disolve then strain mixture through seive.
Pour into small funky pots, place in the fridge to set.
Serve with either a poached rhubarb and rhubarb granita, or simply with granola on top
Ingredients:
1L organic dairy cream
600ml Otis Oat Milk
160g caster sugar
10g platinum gelatine sheets
Method:
Soak gelatin sheets in cold water.
While soaking, bring oat milk and cream to the boil slowly, stirring in the sugar.
Remove gelatin sheets, squeezing/scrunching any excess water off.
Add to the oat and cream when its just beginning to lightly boil.
Remove from the heat, stir to disolve then strain mixture through seive.
Pour into small funky pots, place in the fridge to set.
Serve with either a poached rhubarb and rhubarb granita, or simply with granola on top