We made a special trip to Eveleigh markets this weekend to see a demo of butter-making by Pierre Issa of Pepe Saya. Like most city-folk, I’d largely assumed that butter just comes in a packet, and it’s all much the same, but if you try their butter, you’ll be able to taste the difference.
They turn 1L of cream into 400g of butter: a lactic culture is added to the cream, and then the buttermilk is washed out of the resulting mix by hand.
This is the sticky date pudding (steamed).
And this is the vanilla pouring custard.
We opted to heat it up in the microwave (50 seconds on high) – it’s a little tricky to remove from the foil packaging, but it ends up looking just fine. The pouring custard takes a while to start pouring.
Verdict? Amazing. It’s a soft, rich, sweet pudding, beautifully complemented by the Creme Anglaise. If you have the chance to try one of these desserts, make sure you do.
As this was a free sample, I’m not sure of the actual pricing, but I’d say that there will be details available on their site before too long. In the meantime, you can follow pepesaya on twitter.