Angostura Cream Custard
Orange Bitter Meringue, Satsuma Coulis, Macerated Cucumber
Chef Jarrett Stieber of Little Bear | Atlanta, GA
Adapted by StarChefs | december 2023
INGREDIENTS
Custard:
8 grams citric acid powder
928 grams heavy cream
185 grams sugar
5 grams Angostura orange bitters
Meringue:
150 grams egg whites
300 grams sugar
5 grams Angostura orange bitters
Kosher salt
Satsuma Coulis:
2 satsuma oranges, segmented and quartered
118 grams Angostura orange bitters
185 grams sugar
10 grams lemon juice
Kosher salt
Macerated Cucumber:
1 seedless English cucumber, diced
185 grams sugar
90 grams lemon juice
Kosher salt
To Assemble and Serve:
Edible flowers or herbs, like red sorrel
Flake salt
METHOD
For the Custard:
In a mixing bowl, combine citric acid and a splash of water. Stir until citric acid is fully dissolved. In a saucepan, bring cream, sugar, and bitters to a boil, stirring occasionally to prevent scorching. Once boiling, add citric acid mixture and stir until incorporated. Pour into desired custard mold. Using a blow torch, scorch the surface to remove any air bubbles then let cool to room temperature. Cover and refrigerate overnight.
For the Meringue:
In a heat-proof mixing bowl, combine egg whites and sugar. Place the bowl over a double boiler and whisk until mixture reaches 140°F. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-high speed until mixture is light and fluffy. Reduce speed and add bitters and a pinch of salt. Transfer to a pastry bag and refrigerate.
For the Satsuma Coulis:
In a blender, combine orange segments, bitters, sugar, lemon juice, and a pinch of salt. Blend 45 seconds on high speed, or until a thick sauce is achieved. Strain mixture through a fine mesh strainer. Taste and adjust seasoning with salt, sugar, lemon juice, and bitters as needed. If the sauce is too thin, add xanthan gum to thicken. Transfer to a squeeze bottle and refrigerate.
For the Macerated Cucumber:
In a mixing bowl, combine cucumbers, lemon, sugar, and a pinch of salt. Toss to coat. Cover with plastic wrap and let sit 2 hours at room temperature. Once macerated, refrigerate.
To Assemble and Serve:
When Custards have set for at least 6 hours and have a solid texture, pipe a few tear drops of Meringue on top. Using a blow torch, toast Meringue. Pour Satsuma Coulis on the surface around the Meringue, add a spoonful of Macerated Cucumber. Garnish with a few edible flowers or herbs and a small pinch of good quality flake salt.
