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Devon Cream Tea with Black Pepper Mousse

BY SIMON HULSTONE - Experience a Devon Cream tea like never before. With the scone prominently placed on top of the cream and jam, the chef shows how he loves to switch things up. Served with a pinch of spicy black pepper and citrusy custard and herbs.

How to prepare

SERVE COLD

STEPS

  • Take the dessert components out of the fridge.
  • Gently lift the clotted cream mousse with a pallet knife and place it in the centre of the bowl.
  • Cut small holes at the end of each piping bag.
  • Pipe even dots of verbena custard on top of the clotted cream mouse. Followed by even sized dots of the strawberry gel and finally, the earl grey jelly.
  • Carefully place the strawberries on top. Followed by another layer of verbena custard. Now add the scone crumble on top, followed by dots of strawberry gel. Now garnish the dish with verbena leaves.
  • Be careful not to let any overflow onto the plate.
  • Cut a small hole in the corner strawberry consommé pouch and gently pour it into the moat around the clotted cream mousse.
  • COMPONENTS:

    Clotted cream mousse, strawberry consomm , strawberry gel, scone crumble, verbena custard, verbena leaves, earl grey jelly, strawberries.

    NECESSARY EQUIPMENT:

    Palette knife, scissor, kitchen tweezers.

    PLATE SUGGESTION:

    Bowl.

    PREPARATION TIME:

    5 minutes.

    Allergens

    Wheat (gluten), milk, egg, soya, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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