Taking Daniel Day-Lewis' breakfast order is a double-edged sword: get it right, and you fall in love with an abusive fashion designer whom you feel the need to poison to stay in love with. Get it wrong, and you'll probably never work in this town again. Thread the needle this week as we try and recreate breakfast for the hungry boy.
- 2 cups raspberries
- 2 cups sugar
- 3 ½ cups heavy cream
- 2 Tbsp yogurt
- Ice water
- Sea salt or table salt
- 10 ounces flour
- 4 tsp baking powder
- 2 tsp kosher salt
⅓ cup sugar
6 Tbsp (3 ounces) cultured butter
⅔ cup buttermilk
- Butter and flour (basic roux)
- English cheddar
- Stout beer
- Worcestershire sauce
- English mustard powder
- Sliced bread
- Sausage links
- Slices of bacon
- Poached eggs
- Lapsang tea
Measure out 2 cups each of mashed raspberry and sugar.
Place into a small saucepan, mix together and apply medium heat.
Simmer gently 5-10 minutes and scrape the foam off the top once the heat is discontinued.
Let cool for a bit, and pour into a mason jar then refrigerate (should last for 3 weeks).
Combine 3 ½ cups of heavy cream with a few tablespoons of yogurt.
Cover with 4 layers of cheesecloth and secure with a rubber band or zip tie.
Let sit for 48-96 hours at room temperature.
Place into a Kitchen Aid mixer with a whisk attachment and whisk until it separates into butter and buttermilk.
Strain through layers of cheesecloth, and reserve the liquid for buttermilk.
Wash the butter by massaging it in ice water. Repeat this process 6 times, or until the water runs clear. This will help it not spoil in the refrigerator.
Salt it with fine sea salt and mix.
Pour 2 pints of heavy cream (non pasteurized cream) into a shallow baking dish.
Place into a 180°F oven for 12 hours. **Best to do this in an electric or toaster oven if possible, if done in a gas oven: BE CAREFUL.**
Once cooled, wrap it in plastic wrap and place in the fridge for 12 hours.
Drain the liquid parts of the mixture until you are left with clotted cream.
Mix the remaining clotted cream into a creamy paste.
Combine 10 ounces of flour, 4 teaspoons baking powder, 2 teaspoons of kosher salt, and ⅓ cup of sugar into a food processor and pulse until mixed thoroughly.
Once mixed, add 6 tablespoons (3 ounces) of cultured butter. Then process together for 10-15 seconds.
Pour into a mixing bowl.
Measure ⅔ cup buttermilk and beat a single egg until mixed into the buttermilk.
Pour the buttermilk into the well you created in the center of the flour, and gently fold together.
Once it has formed into a shaggy mass, turn it out onto a generously floured worktop.
Gently knead the dough. Too much kneading leads to gluten development. This is what we don’t want for English scones.
Roll out to a ½ inch thickness (would go thicker if you want to be more movie accurate).
Place them on a parchment lined baking sheet, brush leftover buttermilk over the top, and place into a 450°F oven for 12-15 minutes until gorgeously brown.
After creating a quick roux, pour some stout beer in as you gently whisk and mix together.
Add a huge amount of english cheddar followed by some worcestershire sauce, then and mustard powder and mix together.
Slice off a nice chunk of bread, thoroughly toast it and then spread the beer cheese sauce on top of the bread.
Broil until golden/mustard colored.
Place a poached egg on top of the bread with some sausage, bacon, and scones on the side. Serve with the cultured butter and raspberry jam, pour yourself some Lapsang tea and enjoy!