Celebrating the launch of our very own Cubitt House Extra Extra Virgin Olive Oil we have Ben Tish’s recipe for Olive Oil ice cream using only the best, our Olive Oil. Pop in and grab a bottle and try for yourself!
250ml whole milk
250ml double cream 6 free-range organic large egg yolks
180g caster sugar
55ml Cubitt House extra virgin olive oil, plus extra to serve
1 tsp Maldon salt, plus extra to serve
Gently warm the milk and cream in a saucepan without letting it boil; it should be 85°C when tested with a thermometer.
Meanwhile, whisk the egg yolks and sugar in a large mixing bowl to a thick white paste.
Gradually pour the cream mixture over the egg yolks in a steady stream, whisking
continuously. Pour the mixture back into the pan and heat to 78°C – again a thermometer
is essential here. Don’t stop mixing until the custard is cooked.
Pass the custard through a fine sieve and allow to cool.
Combine the ice cream base with the olive oil and salt, then churn in your ice-cream
machine.
Serve with ripe peaches or apricots
There’s garden dining, and then there’s this.
The Princess Royal is your heatwave hideout, with seafood, spritzes and plenty of shade.
On Friday 27th June, join us at WOW!house for an Endless Lunch with Mirabeau. Just 16 seats at our flower-filled terrace table, with flame-grilled feasting, flowing rosé and the kind of long, leisurely lunch we all dream of. This is one summer table you won’t want to miss.
For design devotees, food lovers and those who do Fridays properly.
Swipe for your invite and the menu.
Design Centre, Chelsea Harbour
Friday 27th June only – tickets are limited.
Book your tickets via WhatsApp 07596862242.
Sticky, sharp cherries. Soft almond sponge. A spoonful of clotted cream on the side.
@ben.tish’s Cherry & Almond Clafoutis is the summer pudding moment we’ve all been waiting for.
Plan ahead for Father’s Day and earn some serious brownie points. Book your table at any Cubitt House pub and Dad’s pint of Singlefin Lager from @harbourbrewing is on us.