With Faye Norris and Liam Penney at the White Horse Inn, Woolley Moor
The White Horse Inn at Woolley Moor embraces the fabulous produce that the local area has to offer.
Sourcing, where possible, from the Peak District and Derbyshire, it makes the most of seasonal fruit and vegetables as well as locally reared meat and locally produced dairy.
Following the seasons closely allows the team to offer food that is fresh and appropriate to the time of year.
Why not try this delicious dish, full of summer flavour?
Ube Matcha Crème Brûlée
Ingredients
5 free-range egg yolks
200g caster sugar
1 vanilla pod, split lengthways
300ml double cream
100ml full-fat milk
1 tbsp matcha powder, sifted
1 tsp ube extract
Blended Demerara sugar, for the topping
Directions
- Whisk together the egg yolks and caster sugar until pale and smooth.
- Gently heat the double cream and milk with half of the vanilla pod until steaming hot, but do not allow it to boil.
- Remove from the heat, then whisk in the sifted matcha powder and ube extract until fully combined.
- Divide the mixture evenly between small ramekins or ovenproof coffee cups.
- Place the ramekins in a deep roasting tin and fill with hot water to create a bain-marie, ensuring the water comes halfway up the sides. Bake at 150°C for 40–60 minutes, or until the custards are just set with a slight wobble in the centre.
- Remove from the water bath and leave to cool completely before refrigerating for at least three hours.
- Just before serving, sprinkle a thin, even layer of blended Demerara sugar over each crème brûlée and caramelise gently with a blowtorch until golden and crisp.
Notes
- Chef’s Tip: For an extra layer of texture, finish with a sprinkling of chopped or crushed pistachios. They add a delicious crunch that perfectly complements the creamy custard and the earthy matcha and ube flavours.