James Hansen’s Trotter Pot de Crème

5th December 2016

Words: James Hansen
Photograph: Elliot Sheppard

“It may look rather involved, but this is a simple little number that would make the most decadent starter.”
– James Hansen, The Gannet

Serves 4 as a starter


1 pouch of Trotter Gear

Infused cream

500g double cream
5g black peppercorns
1 star anise
2 sprigs thyme
Zest of half an orange

Custard base

8 egg yolks
3g salt
20g port

Port syrup

100g port
2 star anise
10g black peppercorns
50g caster sugar


Heat the Trotter Gear in a pan and press the liquid into a jug, reserving the meat. If the liquid is less than 150g, top it up with water and leave to cool.

For the infused cream, combine all ingredients and simmer over the lowest of heats until the cream reaches 70C. Meanwhile, whisk together the ingredients for the custard base with 100g Trotter Gear gravy. When the cream hits 70C, pour it over the custard base in small quantities through a sieve. Whisk to blend and leave for 30 minutes. Then skim off any bubbles with a spoon and pour the mixture slowly into 4 sterilised screw-top jars. Screw on the lids but not too tightly.

Pre-heat the oven to 75C, put the jars in a deep oven pan and pour hot water around them so it comes nearly up to the lids. Cook for 75 minutes, then plunge into an ice bath and leave to chill with the lids on for at least 45 minutes.

Place the port in a pan with the star anise, peppercorns and the remaining 50g Trotter Gear gravy and reduce by two-thirds. Strain and return to the pan. Stir in the sugar to dissolve into a syrup, giving it a little more heat if necessary. Shred the trotter meat and mix with the syrup. Set aside.

Once the jars are chilled, gently pour the port syrup into each jar to form a thin layer, topping with the trotter meat, sea salt, cracked peppercorns and thyme. Serve immediately with thin, charred sourdough toast or a spoon.

Posted 5th December 2016

In Recipes


Words: James Hansen
Photograph: Elliot Sheppard