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 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.
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
- 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)