thenewinncerneabbas-blog

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Game & Bordeaux night @thenewinncerneabbas

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#salmonfillet & #codloin #special @thenewinncerneabbas #freshfishdaily

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DARK CHOCOLATE CREMAUX

Dark chocolate cremeux (makes approx 24)

 240g Cream

480g Milk

180g 55% Dark chocolate

180g 70% Dark chocolate

108g Egg yolk (6 yolks)

150g Caster sugar

 1.              Beat yolks and sugar together in a bowl until white and doubled in size

2.              In a separate bowl weigh all the chocolate in, place a sieve over the top of the bowl and set aside till later

3.              In a heavy based sauce pan heat milk and cream to 92c whisking constantly

4.              Pour half the liquid into the egg mixture and whisk rapidly for 30 seconds, then tip back into the saucepan

5.              Whilst constantly whisking, keep over a medium heat until you achieve 84.5c, then take off the heat, allow to cool for 1 minute

6.              Tip anglais mixture through a sieve over the chocolate and allow to stand for about 3 minutes

7.              Whisk chocolate in until fully combined

8.              Pour into silicone moulds and place in the freezer to set firm

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THROWBACK THURSDAY YEAR 1931

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Mad Hatters tea party @thenewinncerneabbas

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Confit Garlic & Thyme Tomatoes being prepped for our Delicious steaks !

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MAKE YOUR OWN RICOTTA FRITTERS.

Ricotta fritters

 350g ricotta, plus 120g to finish

60g caprino goat’s cheese, or another soft goat’s cheese  3 eggs 4 tbsp milk 2 sprigs fresh mint, chopped  Grated zest of 1 orange 160g plain flour, possibly more 1½ tsp baking powder 50g caster sugar Orange syrup: 1 whole orange juice and zest 100g caster sugar

50ml maple syrup

Combine all in a mixing bowl .

  Fritters -  Beat 350 grams of ricotta with the goat’s cheese and eggs until fairly smooth. Whisk in the milk, mint and orange zest and set aside. In a separate bowl mix together the flour, baking powder, sugar and ¼ of a teaspoon of salt. Stir the wet ingredients into the dry ingredients to form a batter, adding more flour if necessary, until you reach a dropping consistency.

Set aside for 10 minutes to rest. Dollop in tablespoon sizes into a Deep fryer @ 160c.

Toss in cinammon and caster sugar

Serve with a drizzle of the orange syrup and your choice of whipped cream or vanilla ice cream.

  MATTHEW BRAMLEY

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#wine #frenchwine #southafricanwine #Argentinianwine #chileanwine #italianwine #spanishwine #glassshelves

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#logfire #thenewinncerneabbas #wickerbasket #logsforburning #fireplace #burning

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#throwback #thenewinn #blackandwhite #1955 #slateroofing #archway #chimneys 

Throw back to the year 1955 at The New Inn Cerne Abbas

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Throw back to the year 1955 at The New Inn Cerne Abbas

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New lunch menu starting today @thenewinncerneabbas

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Eat with your eyes.

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Why not have a look at this if you are planning a trip to visit us in West Dorset.

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Fancy a light bite but don't want something cold ? How about a cheese soufflé ? Made fresh to order.