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WE ASKED HEAD CHEF OF FISHMORE HALL, JOE GOULD, TO CREATE A UNIQUE RECIPE THAT FEATURES ONE OF OUR GINS AND LIQUEURS – WE THINK THE OUTCOME IS PRETTY SPECIAL.
Until October 2007, Fishmore Hall was virtually derelict but, the incredible team there have, over the past 13 years, transformed its splendid faded glory into something really special.
If you haven’t visited this stunning hotel and spa yet, the views alone make it worth it, with countryside stretching out from every window, and the towers of Ludlow Castle peeping up from behind the trees. Fishmore Hall boasts luxurious rooms, indulgent bathrooms, and a menu that makes the very best of this very foodie part of the UK.
TONKA BEAN
Coffee Jelly
250g Project X
120g sugar
7g agar
Boil together and drop into frozen oil
Almond & Chocolate Sponge
100g ground almonds
100g sugar
40g egg whites
60g icing sugar
60g eggs
100g yolks
50g dark chocolate
50g butter
50g flour
30g cocoa powder
110g egg white
60g icing sugar
1. Mix top ingredients in a large bowl
2. Melt chocolate and butter and add to mix
3. Sift together and add dry ingredients
4. Whisk whites and gradually add sugar to soft peaks. Fold into mix
160c 8 minutes
Tonka Bean Brulee
400g double cream
100g yolks
120g sugar
2 x tonka beans (Dried)
2 leaves gelatin (Bloomed)
1. Bring the cream to the boil with the essence and grated tonka bean
2. Add sugar to yolk and whisk until just well combined
3. Pour the cream through a chinois over yolks and sugar and stir until combined
4. Bake in a baking tray at 100c for 28 minutes low fan
5. Allow to cool for 5-10 minutes
6. Blend until smooth and then stir in the gelatin
7. Set in cling film lined rings (50g each)
8. Chill
Mascarpone Mousse
400g Mascarpone
400g Whipping cream
50g Icing sugar
1. Add icing sugar to mascarpone and beat until soft
2. Add double cream and whip to a soft mousse texture
Chocolate Cremeux
620g Crème Anglaise
300g Dark chocolate 70%
Warm the Anglaise to 40c
Melt the chocolate to 55c
Emulsify the chocolate with the Anglaise
