Australian
Good Food Everyday
From
Good Food Everyday
season
1
episode
9
Fresh Milk Curds with Honey & Rhubarb
With
Gary Mehigan
SERVES
4
Ingredients
500ml a2 Milk® Full Cream
Pinch Nutmeg
5–6ml Vegetarian Rennet
800g Seasonal fruit
80g Castor sugar
40g Honey
¼ Vanilla bean, split, seeds removed
½ cup raw Almonds
Method
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 40°C. 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 minutes or until 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 has seeped out.
Cook the fruit in the air fryer at 200°C until just soft, then remove and allow to cool.
Serve fresh Curds with the fruit and Almonds.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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