Some recent creations using Velvet Cloud sheep's yogurt. There is a distinct summer and international theme in these creations, see if you know all the terms. I definitely didn’t!
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The Woolen Mills
Za’atar – marinate chicken thighs, Velvet Cloud labneh, tabbouleh, pomegranate and dukkah, served with flat bread
Rare Kinsale
Sheep’s yogurt mousse with a saffron, macerated strawberries, in elderflower syrup. elderflower kulfi, tuille and a brûléed choux bun filled with woodruff cream
Martin Ruffley -Chef & Lecturer
Amazake, grilled peaches, raspberry cheong, velvet cloud yogurt and lemon verbena.
Glossary of terms
Za'atar is a spice blend composed of herbs such as thyme, oregano, marjoram or a combination of the three, along with other spices including sesame, sumac, cumin or coriander
Dukkah : is a Middle Eastern and Egyptian nut, seed, and spice blend.
Amazake: is a traditional Japanese fermented sweet rice
Cheong: is a name in Korea for various sweetened foods in the form of syrups, marmalades, and fruit preserves.
