Fresh Milk Curds with Honey & Rhubarb
Yield: 4
Soft milk curds are gently set until silky and custard-like, scented with vanilla and a hint of nutmeg. They are paired with honey-roasted rhubarb that becomes tender and softly syrupy, bringing brightness against the creamy curds. Finished with toasted almonds for crunch, it is a simple seasonal dessert that feels light, comforting and elegant.
Ingredients
Instructions
- Pour the a2 Milk® Full cream into a medium size pot, add a pinch of Nutmeg and a quarter of a vanilla pod and place over a low heat.
- Gently warm, stirring as you do so until the Milk is just warm to the touch or 40ºC. Remove from the heat, add the rennet to a small amount of water, then add the rennet and water to the milk and stir gently once or twice.
- Pour immediately into serving dishes and allow the mixture to set undisturbed for 15 minute minutes or until it is set like a soft custard. Chill for an hour or two before serving.
- Cut your seasonal fruit into equal lengths and drizzle with Honey and allow to stand for 15-20 minutes or until a little of the juice from the seasonal fruit has seeped out and covers the base of the dish.
- Pop the fruit into the airfryer at 200ºC until the fruit is just soft, remove from the oven and allow to cool.
- Serve fresh Curds with the fruit and Almonds.
