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Kiren Mainwaring's chilled cucumber and watercress soup

Picture: Sharon Smith/The West Australian

Serves 4

Ewe's milk steamed custard

1 tbsp salt

2 free-range duck eggs

1 1/4 cups ewe's milk (goat's milk or cow's milk)

3 tbsp vegetable stock

Chilled cucumber and watercress soup

2 cucumbers

200g watercress

50g wild garlic leaves (chives will also work)

100g creme fraiche

3 horned garlic (or chives if you don't have wild garlic) to garnish

watercress to garnish

salt and pepper

For the custard, mix all the ingredients together and pass through a sieve. Pour the ewe's milk mixture (about three-quarters full) into four ramekins. Place the ramekins into a bain-marie (or baking tray quarter filled with hot water) and bake at 150C for 10 minutes or until it has set. For the chilled soup, place ingredients into a food blender and blend until smooth, season to taste. Garnish with the wild garlic and watercress.