Desserts
THE TICKLED TROUT INN
DESSERTS
All at £8.95
Pudding Wines….
‘Elysium’ Black Muscat.. Sweet red berries £5.95 50ml
‘Essensia’ Orange Muscat.. Honey’d oranges & apricot £5.95 50ml
Our TERRY’S CHOCOLATE ORANGE
Aerated white chocolate, honeycomb & blood orange
RHUBARB AND CUSTARD
Buttermilk and Vanilla Panna Cotta, with Rhubarb Textures and Macaron
‘TICKLED TROUT’ STICKY TOFFEE PUDDING
Butterscotch sauce, Homemade Hokey pokey ice Cream dfa, gfa
BANANA CRÈME BRULEE
Iced banana parfait lollypop, banana cake, banoffee doughnut
MANGO & WHITE CHOCOLATE CHEESECAKE
Passionfruit Ice cream, mango & mint salsa
AFFOGATO
Vanilla Ice Cream, Amaretto shot, Homemade Chocolates & Espresso gfa
Tickled Trout….. CHEESE SELECTION gfa below
COFFEE… TEA.. LIQUEUR COFFEE, CAPPUCINO.. LATTE, ESPRESSO………
Each cheese is carefully selected direct from each individual farm, and only if the cheese is superior in quality and taste. The Courtyard Dairy makes no compromises on providing a carefully-chosen range of perfect, unusual and exquisite cheeses.
For the best depth of flavour, the cheeses are still made by hand on the farm, with most farmers using their own high-quality unpasteurised milk from a single herd of animals. Many of these farmers have less than 70 cows (the smallest, just ten!). They are among the finest cheeses to be found anywhere in the world.
Hafod Organic Cheddar
Hafod (pronounced Havod) is an unpasteurised organic Cheddar cheese made by hand with milk from the herd of 65 Ayrshire cows at the Holden Farm Dairy on Bwlchwernen Fawr, Wales longest certified organic dairy farm.
Hafod Cheddar has a buttery, rich texture with the slight sharpness that comes with an excellent mature Cheddar.
Brightwell Ash
A fresh, tangy goats cheese with silky texture.
Brightwell Ash cheese is made by Fraser Norton and Rachel Yarrow from their own milking herd of pedigree Anglo Nubian goats in Oxfordshire.
The ash coated disc has a fresh and tangy taste with a more silky compact texture enhanced by the ash coat.
Aged for 21 days at the farm, the tangy flavour of this cheese is bright and juicy. Its ashed rind is wrinkly, developing natural moulds which add greatly to the flavour, and the texture of the paste is pleasantly light and silky.
Made from pasteurised milk and using vegetarian rennet
Leeds Blue Pasteurised sheep’s milk
Mario Olianas moved to Yorkshire from Italy in 2001. Hailing from a budding family of Italian gourmets and cheese-makers, Mario uses sheep’s milk from Harrogate to create this smooth, rich and creamy Leeds Blue.
Yorkshire Pecorino fresco
Brought in up Sardinia, Mario Olianas comes from a strong family of Italian gastronomes.
He uses fresh sheep’s milk which he collects daily from just outside Harrogate, and cultures imported from Italy.
Mario’s Yorkshire Pecorino is based on the fresco, young version. Soft and yielding in texture it has a thin undulating rind and is aged for 30 days.
Yoredale Old Roan
The ancient name for Wensleydale, reflects the heritage of this hand-made cheese. Made in a micro-dairy in the town of Wensley, it is England’s only raw milk Wensleydale.
St Sunday’s
Using inspiration from France they use bacteria and cultures similar to those found in Reblochon and Vacherin. The cheeses are then washed everyday for a week to give it the pinky-oraSt Sunday is a collaboration of ideas from two inspirational Cumbria farmers: the Robinsons of Strickley Farm (just south of Kendal) and Martin and Nicola Gott, famous for their milking sheep and St James cheese.nge-hue on the rind and a complex flavour. Left for a further two weeks before being sold, it develops a white mould dusting on top of this; and has a buttery-crème-fraiche richness and soft, glossy-texture.
A little serving of each with homemade Oat biscuits, chutney & homemade Christmas cake
G free biscuits available…