Brûléed Mahón-Menorca Custard
Nance Jam and Osetra Caviar
Chef Brian Baxter of The Catbird Seat | Nashville
“This dish is a modern spin on a traditional cheese pairing with fruit. We use nance from South America that has a flavor reminiscent of cheese rind, pineapple and coconut. The nance brings out the natural fruity notes in the cheese and also balances out the cheese’s saltiness. To add an additional briny element, I choose to add a bold, creamy caviar. This creates different layers of “cheesiness” in the dish to help highlight the Mahón-Menorca PDO cheese in an exciting spin on a cheese course.” - Chef Brian Baxter
Adapted by StarChefs | november 2022
INGREDIENTS:
Custard:
250 grams heavy cream
90 grams finely grated Mahón-Menorca PDO cheese
1 gram sea salt
1½ grams iota-carrageenan
.6 grams kappa-carrageenan
Nance Jam:
500 grams nance, pitted and chopped
250 grams granulated sugar
125 grams cider vinegar
To Assemble and Serve:
Granulated sugar
Osetra Caviar
Grated Mahón-Menorca PDO cheese
METHOD:
For the Custard:
In a saucepan over medium-high heat, combine cream, cheese, and salt. Bring to a boil, making sure to whisk continuously to ensure the cheese is fully incorporated. Stream in the carrageenans and bring to a boil, whisking constantly to ensure even distribution. Let boil 1 minute while rapidly whisking. Evenly distribute custard into 3-ounce serving bowls, approximately 20 grams per bowl, and let cool to room temperature. Refrigerate.
For the Nance Jam:
In a stock pot over medium-high heat, combine nance, sugar, and vinegar. Cover with lid, left slightly ajar to allow for evaporation. Cook until mixture reaches 230°F. Transfer mixture to a sheet pan and let cool to room temperature. Once cool, process in a food processor if needed to achieve desired consistency. Refrigerate.
To Assemble and Serve:
Let Custard and Nance Jam come to room temperature. Dust Custard with sugar. Using a blow torch, brûlée Custard until sugar is caramelized and golden brown. Top with Nance Jam and caviar. Finish with freshly grated Mahón-Menorca PDO.
