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Kappacasein Dairy owner and cheesemaker Bill Oglethorpe gives Chef Jack a tour of their Bermondsey site. Head pastry chef Anna Williams shows how we use the leftover ingredient, whey, from the cheesemaking process to make our unique caramelised 'Whey Chelsea Tart'. A firm favourite in the restaurant.
VIDEO CHAPTERS
00:00 - Intro
00:24 - Milk Churns
00:46 - History of Kappacasein
01:35 - Trying their Bermondsey Hard Pressed
02:26 - Cheese Making Equipment & Produce
03:55 - Whey for Cooking
04:51 - Delivering the Whey
05:14 - Mixing the Tart Filling
08:19 - Filling and Cooking the Tart
10:02 - Tasting the Tart
'A snappy, friable crust encasing the smoothest of wobbly custard fillings, silken, barely set, with a flavour profile somewhere between treacle tart and dulce de leche. Glorious pastry work'
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'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
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