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
500 g. All-purpose flour
500 g. Macadamia flour
500 g. Sugar
400 g. Butter of Europe, diced (kept cold)
18 g. Sea salt
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.
900 g. Greek yogurt
150 g. Coconut oil
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
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
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.
Top the macadamia crumble with lemon curd and yogurt snow. Garnish with green fruit and chocolate.
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