Guest chef Alla Wolf-Tasker’s goat’s milk custard

This feather-light goat’s milk custard from Lake House’s Alla Wolf-Tasker is served with a tempura of brassica leaves.

Goat’s milk custard by Alla Wolf-Tasker. Picture: supplied

At Lake House we embellish this feather-light goat’s milk custard with a tempura of cultivated and foraged brassica leaves as well as fresh leaves, flowers and shoots. The sweet mustard dressing provides a good foil for the fresh and crunchy salad.

Goat’s milk custard

300ml goat’s milk (or 300ml cow’s milk and increase goat’s curd to 250g)

200g fresh goat’s curd

1 sprig rosemary

1 sprig thyme

1 garlic clove, peeled and sliced

2 eggs (or 3 eggs for a firmer set and quicker cook but more eggy flavour)

Salt and white pepper

To serve

Tempura of brassicas

Sweet mustard dressing

Handful fresh edible shoots, leaves and flowers (alliums in particular)

Heat milk, rosemary, thyme and garlic in a saucepan and bring to a simmer. Remove from heat; leave for 30 minutes, covered. Place curd in a bowl, pour milk through sieve onto curd and whisk or blend to a smooth consistency. Allow to cool. Whisk in eggs. Season with salt and freshly ground white pepper. Distribute mix among 10 lightly greased plastic dariole moulds (about 125ml capacity). Place filled moulds on a baking dish lined with a tea towel or silicone baking mat; carefully pour boiling water into the baking dish to come halfway up the sides of the moulds. Cover dish with foil and bake at 180ºC for about 40 minutes (check after 35 minutes). If you have a digital thermometer, the centres should register 76-80ºC and be just set but still wobbly. Remove from baking dish immediately.

While custards are cooking, make the dressing and prepare the tempura batter. Just before serving, make the tempura of brassica leaves. To serve, place warm custards (they can be reheated for about 15 seconds each in a microwave) on each plate, sprinkle with tempura leaves and fresh garnishes, and spoon some sweet mustard dressing alongside. Serves 10 as a starter

Tempura of Brassicas

250g flour

63g cornflour

37g baking powder

35g Trisol*

250ml water

Large bunch of mixed brassica* leaves (including mustard leaves), washed and dried

450ml vegetable oil, for frying

Mix all ingredients except leaves and oil together gently in a large bowl until combined and the consistency of pouring cream. Do not overmix. Heat oil in a medium saucepan. Tear any large leaves into smaller pieces. Dip leaves quickly in batter and fry in small batches, using a “spider” utensil to remove. Drain on paper towels.

*Trisol, a soluble fibre derived from wheat, improves texture and reduces oil absorption. Available from specialty stores. The brassica family includes broccoli and cauliflower.

Sweet mustard dressing

50g Dijon mustard

100g wholegrain mustard

90g honey

40ml cabernet sauvignon vinegar

Up to 500ml grapeseed oil

Combine mustards, honey and vinegar in blender. Add oil slowly to ensure emulsification. Add water if it gets too thick. Season. You’ll have more than you need for this dish.

Alla Wolf-Tasker AM is co-owner of Lake House hotel and restaurant in Daylesford, Victoria. Recipe from Three Decades On: Lake House and Daylesford by Alla Wolf-Tasker, $69.95. Photography: Lisa Cohen