Well what can i say about the humble blaa, its so unique to Waterford, does not travel well and has to be eaten by lunchtime. Floury or crusty, toasted or not, it still is the best thing to eat for breakfast.
We have come up with a unique way at the Castle of using the blaa for a dessert. My pastry chef Shannon has to be given the credit or this one, '' why not make bread and butter pudding with them '' was her solution. So we took out the butter and added white chocolate and bang it is a winner.
You will need a deep baking tray for this dessert.
10 blaas
200g egg yolk
200g caster sugar
1 1/2 ltr of cream
1 vanilla pod
1/2 glass of Baileys
150g golden raisins
150g white chocolate chopped
First cut the blaa's in half, soak the raisins in hot water to soften them and scald the cream with the split vanilla pod in it. Now whisk the egg yolks with the sugar until it becomes slightly pale. Add 1/3 of the cream to the egg mixture and stir with a wooden spoon. Then add the remaining cream with the baileys to the eggs.
To assemble, layer the blaa's on the baking tray and sprinkle with half the raisins and chocolate, pour over half the custard and leave to soak for ten minutes.
Repeat the process and leave to soak for a further twenty minutes. This in important because the bread will soak up all the moisture and become soft.
Now bake in a oven @ 160c for 35 -40 minutes or until golden brown and firm to the touch.
This will keep for up to four days in a fridge. It is delicious and well worth the effort to make.
No comments:
Post a Comment