Through trial and error we are able to establish some exceptional dishes that we keep coming back to time and time again.

This is one of them.

Of all the guests I have put this dish in front of, plates have  come back licked clean ~ and sighs of contentment have echoed sweetly in my ears. To a chef, no other sound could be sweeter or more sincere.

The Beautiful Myriam

The beautiful photography was done by a very special lady ~ Myriam Thibault [@myriamthi] who’s post on a  recent breakfast I hosted with my partner @iconic88 was very humbling and moving. Read it here >> Bridget Cooks up a storm. Introducing Breakfast Degustation

Myriam conducts gourmet food and walking tours around Sydney and as a French x-pat also host tours to France! Her website Myitinaray is a food lovers paradise!

Ricotta Drop Scones with Poached Peaches and a Clove and Vanilla Butter

Please note that if peaches are out of season try substituting the peaches for poached pears or sweet baked apples. Fresh lady finger banana work nicely too.

Ingredients:

4 eggs ~ separated

1 cup of plain flour

½ tsp bicarb soda

¾ tsp cream of tartare

150g fresh ricotta

1 ¼ cups milk

150gms unsalted ~ softened but not melted

1 tsp vanilla paste or pure vanilla extract

1 tsp ground cloves

1 Tbs caster sugar

2 peaches ~  sliced in half round ways with seeds removed.

6 Tbs brown sugar

3 cinnamon quills

3 star anise

1.5 lts of water

Apple syrup for drizzling

Method:

  • Firstly prepare the clove butter by mixing together the 100gms of the butter, ground cloves, vanilla and caster sugar in a bowl until well combined.
  • Place the butter on top a large strip of glad wrap and roll up to make a thin sausage. Tie securely at both ends and place in the fridge to harden up for a couple of hours.
  • Cook the peaches by bringing to the boil the water, brown sugar, cinnamon and star anise. Bring the liquid to the boil and reduce by 1 /3 before adding the peaches and cooking gently for 20 minutes until tender. Set aside and keep warm.
  • Preheat the oven on fan cooking 180C for the ricotta drop scones
  • Prepare the ricotta scone mixture by mixing together the egg yolks, ricotta and milk. Mix in the flour, baking soda and cream of tartar and add a pinch of salt.
  • Whisk the egg whites in a clean bowl until they form stiff peaks and then carefully fold them through the ricotta mixture.
  • Prepare a pan for frying by placing on to the heat  and melting a small knob of butter. DROP in Tbs full of the mixture ~ 2 Tbs makes one ricotta drop scone. You need to make enough drop scones for 3 per person.
  • Carefully flip the scones and place in the oven to finish cooking for 5 minutes.
  • To assemble, on to a deep bowl plate start with a poached peach and a dribble of apple syrup and then a few scones, add a few slices of the clove butter and another peach and top with a scone and butter slice. Top with a  dusting of icing sugar and a sprig of mint (optional)

Comments

comments

9 Comments

  1. Interesting, your’s is the second site today that I’ve visited with this opportunity. I’ll keep an eye on it.

  2. Johnnie Schey said…

    Hello. Great design. I did not expect this on a Wednesday. This is a great story. Thanks!

  3. Edward Mistrot said…

    Just wanted to say you have a great site and thanks for posting!

  4. live lobster said…

    Very nice post. I just stopped by by your website and wanted to say that I have truly enjoyed checking your posts. Any way, I’ll be subscribing to your feed and also I'm hoping you post again soon!

  5. Awww, thanks a million for the mention, Bridget!!! I’m still salivating at the thought of your poached peaches, they were out of this world…

  6. Bridget said…

    Thank you Myriam for our #chocotour!!

  7. alan jones said…

    Really enjoyed the pikelets and scrambled eggs this morning chef, thanks!

    In return, here’s my recipe for banana, cinnamon and coconut pancakes with natural yoghurt and maple syrup. A little more informal than your pikelet recipe but good going.

    http://www.youtube.com/bigyahu#p/u/18/iOF1chft678

  8. Gorgeouser and gorgeouser! I still marvel at the breakfast that you cooked me (and I’m hoping you have a chance to give me that recipe one day when you’re not busy!). xxx

  9. Dong Auwarter said…

    Thank you , I’ll have to subscribe your site and read the rest I think. The first date my wife and I had nearly 20 years ago now was a lovely seafood restaurant in Napoli, so I’ve been spending ages trying to rediscover a decent grilled lobster recipe like we had that night – our anniversary is next month so I’m hoping to surprise her!

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With 20+ years working in commercial kitchens, I’m here to share with you some of the best secrets of the trade to help you cook better, faster and to eat well. You will surprise a lot of family & friends when you give some of my recipes a try.

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