Custard 'Square'

Chef Michael McMeeken of Stonefly Lodge & Falcon Brae Villa presents his version of an iconic New Zealand favourite.  I have recently rediscovered the delight of the humble custard square. It was my childhood favourite sweet treat and I have discovered that the Wakefield bakery in the Tasman region does a great example of one. This nostalgic experience got me on the path of "how can I recreate this delight for our guests at the Lodge?” And this was the inspiration for this dish.

RECIPE

Yields 4 portions

Custard

Milk                                                500ml

Egg yolks                                        6

Caster Sugar                                  100gm

Flour                                              30gm

Vanilla pod - scrapped                     1

Leaf gelatine                                   2 sheets

●       Scald the milk and vanilla together, keep on a low heat for 10 mins

●       Cream the yolks and sugar, then add the flour and whisk

●       strain the milk into the yolk mixture and whisk

●       return to the heat and whisk until thick and smooth

●.      soak the gelatine in cold water

●       add the bloomed gelatine to the hot custard and stir until dissolved, pass through a sieve into a bowl

●       cover with plastic wrap or baking paper directly on the custard (helps prevent a skin forming) and refrigerate until set 2-3 hours

White chocolate and coconut mousse

White chocolate                                          150gm

Yolks                                                          3

Cream                                                        140gm

Leaf gelatine                                                2 

Cream                                                         218gm

Toasted coconut                                           30 gm

- desiccated 

• Scald the 1st cream (140gm) 
• Cream the yolks, slow whisk in the warm cream and whisk
• return to the heat and whisk until thick and smooth
• soak the gelatine in cold water
• add the bloomed gelatine to the hot custard and stir until dissolved, pass through a sieve into a bowl containing the white chocolate and let sit for 5 minutes
• Whip the 2nd cream (218gm) to soft peak and refrigerate 
• gently whisk the white chocolate mixture until smooth, add the toasted coconut
• cool to room temperate, then fold through the whipped cream, cover and refrigerate 

              ●            cool on a rack

Garnishes

Toasted Coconut shards

Fresh blueberries 

Freeze dried blueberry powder

Assembly

Mix the custard and place into a piping bag with a plain pastry tip 10mm-12mm

Mix the white chocolate mousse and place into a piping bag with a plain pastry tip 8mm-10mm

On a clean bench, lay out 8 pastry discs and top each one with large dots of custard 

Lay one complete disc on top of the custard of another,  this will create 2 layers of custard and pastry

Place a little dot of custard on your presentation plate (helps stabilise the dessert) carefully move the pastry and custard discs to the plate and position on the dot of custard 

Lay out the last 4 pastry discs on the bench and top with medium size dots of white chocolate mousse

Sieve the freeze dried blueberry powder over the white chocolate, then place 7-9 fresh blueberries on top and finish with the toasted coconut

Transfer to the plate and place on top of the custard/pastry stack

Enjoy!