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milk garlic fresh ginger unflavored powdered gelatin fromage blanc Creme Fraiche salt black radish watermelon radish red radishes chives extra-virgin olive oil chive flower
Viewed: 89 - Published at: 6 years agoIngredients
- 1/2 cup milk
- 1 garlic clove, smashed
- Two 1/8-inch-thick slices of fresh ginger, smashed
- 1 1/4 teaspoons unflavored powdered gelatin
- 2/3 cup fromage blanc or plain whole-milk yogurt
- 1/2 cup creme fraiche
- Salt and freshly ground white pepper
- 1 small black radish, cut into thin matchsticks (1/2 cup)
- 1 small watermelon radish, cut into thin matchsticks (1/2 cup)
- 6 French or red radishes, cut into thin matchsticks
- 1 tablespoon coarsely chopped chives
- 2 tablespoons extra-virgin olive oil
- 1 chive flower, separated into blossoms, for garnish (optional)
Method
- In a small saucepan, bring the milk, garlic and ginger to a simmer over moderate heat.
- Cover and let stand for 10 minutes.
- Strain the milk into another small saucepan.
- Lightly sprinkle the gelatin over the warm milk and let stand until softened, about 5 minutes.
- Rewarm the milk over low heat, gently whisking a few times, until the gelatin dissolves, about 1 minute.
- Remove from the heat and gently whisk in the fromage blanc and creme fraiche until smooth.
- Season with salt and white pepper.
- Pour into six 4-ounce ramekins.
- Cover and refrigerate until chilled and set, about 2 hours.
- In a medium bowl, combine all the radishes with the chives.
- Drizzle with the olive oil, season with salt and white pepper and toss well.
- Top each custard with the radish salad, garnish with chive blossoms and serve.
