Cumbriafoodie and Lenclume make the Wall Street Journal

lenclume wall street journal
I had a fun morning last week down at Lenclume in the Cumbrian village of Cartmel with Simons Rogans head chef Mark Birchall. We were putting a recipe together for the cover of The Wall street journal weekend magazine. Mark was doing the hard work whilst I just snapped away and then scoffed the results.What I enjoyed most was the fact that it was a really hot day and the ice cream started melting within minutes. Of course this would have ruined the look of the photos so Mark ended up back and forward to the kitchen and i simply cleaned up the leftovers. I managed 4 desserts before Mark got some liquid Nitro on the job to guarantee the last one wouldn’t melt.
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wall street journal lenclume
Another shot with the Nikon D800 and 105mm Macro lens
 Sorrel Ice Cream with Rhubarb Compote
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Serves: 4

120g caster sugar

8 egg yolks

600g milk

200g whipping cream

100g raw sorrel

1. Beat the sugar and yolks together until trebled in volume. Boil the milk and cream, then pour over the sugar and yolk mix.

2. Cook the mixture slowly on a low heat, until it’s thick and creamy and coats the back of a wooden spoon (around 20-30 minutes).

3. Add the sorrel, then blend until smooth; pass through a sieve and chill over ice.

4. Churn in an ice-cream maker.

Rhubarb Compote

230g rhubarb, peeled and sliced into 1 cm pieces

25g caster sugar

25 mL lemon juice

1 gelatin leaf

1. Place gelatin leaf in cold water to hydrate.

2. Meanwhile, mix all the remaining ingredients in a small bowl, cover with cling film and steam over a bain-marie for 45 minutes.

3. Strain the liquor, then place in a small saucepan and heat at a medium temperature until reduced to a light syrup. Cool slightly then stir in the gelatin and rhubarb pieces.

4. Refrigerate until set (around 2 hours). Serve with sorrel ice cream.

Tips: If you can’t find sorrel, replace the milk and cream in the recipe with 400 mL milk and 400 mL crème fraîche, for a lighter and slightly sour flavor that’s a good replacement for the sorrel. If you don’t have an ice-cream maker, freeze the mix for four hours, stirring it every 30 minutes.

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One Comment Add yours

  1. Jill Allen says:

    I went to lenclume to celebrate my 50th after reading your blog. I wondered if they would mine two bikers turning up. They couldnt have been nicer. The treat that my eyes and tastbuds had was nothing more than amazing. Your photos most certainly do the creations justice.

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