As part of our ongoing partnership with Butter of Europe, we asked chef Erik Aronow of Puesto to create a special dessert course at our epic Anti-Convention event: Porkfest. By utilizing the premium butter in his recipe, Erik created an unbelievably delicious dish that showcased the incredible properties of the product:
Elderflower Lemon Curd | Macadamia Shortbread Crumble | Green Fruit | Yogurt Snow | Chocolate
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
Macadamia Shortbread Crumble
INGREDIENTS
- 500 g. All-purpose flour
- 500 g. Macadamia flour
- 500 g. Sugar
- 400 g. Butter of Europe, diced (kept cold)
- 18 g. Sea salt
METHOD
- In a Robot coup, mix all drys and slowly add in cold Butter of Europe until a homogenous mixture.
- Bake on a sheet tray lined with parchment at 300 F for 45 minutes.
Yogurt Snow
INGREDIENTS
- 900 g. Greek yogurt
- 150 g. Coconut oil
METHOD
- Line a perforated hotel pan with cheese cloth and scoop all the yogurt evenly across. Place a hotel pan on top and add some weight to push out all the whey from the yogurt.
- Discard the whey and place the yogurt in a blender.
- Melt down the coconut oil and blend in with the yogurt.
- Place mixture to freeze in a lined 3rd pan, once from grate on a box grater and keep in the freezer until ready to use.
Elderflower Lemon Curd
INGREDIENTS
- 405 g. Lemon juice
- 405 g. Elderflower cordial
- 810 g. Whole eggs
- 650 g. Sugar
- 4.5 g. Agar agar
- 3 tsp. Xantham gum
- 2 lbs. Butter of Europe
- 10 g. Citric acid
METHOD
- Bring lemon juice and agar agar to a boil and stir with whisk.
- In a large bowl, whisk the eggs and sugar and temper in the lemon juice.
- Transfer back to the pot and cook until 180 F.
- In two batches in the blender, combine half the elderflower cordial and lemon juice mixture and blend in half the xantham gum.
- Blend on high and slowly incorporate half the Butter of Europe.
- Continue this process a second time with the rest of the x-gum and butter.
- Finally add the citric acid and whisk everything together and pass through a chinos.
- Allow at least 12 hours for curd to set up fully.
PLATING METHOD
Top the macadamia crumble with lemon curd and yogurt snow. Garnish with green fruit and chocolate.
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