- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g small shallot, quartered
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 6 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 2 bay leaves
- 600ml whole milk
- 100g crustless white bread (ideally cut from a loaf), cubed
- 150ml double cream
- just over ½ nutmeg
One of the most useful of spices for both sweet and savoury…
Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins.
Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.