Sharon Goslin’s fear of heights has controlled her life since she was a child, but now she’s determined to overcome her phobia once and for all with the help of the Speakmans - and Phil Vickery's delicious cooking!
If Sharon can hold her nerve, she’ll join Nik and Eva on a 22-seat table high above the London skyline, as Phil whips up his blueberry pie in the sky.
Blueberry custard pie
Serves: 6- 8
350g short or sweet short pastry
600ml full cream milk
1 vanilla pod, split
4 egg yolks
75g castor sugar
50g flour, sieved
300ml double cream, 150g of that lightly whipped
1 tsp orange flower water
About 500g fresh blueberries
2 tbsp cornflour
200ml red grape juice, roughly
Preheat the oven to 180C gas 4. Roll out the pastry and line a 24cm x 4cm loose bottomed flan tin, the dock well with a fork. Line with baking parchment and baking beans and cook for 15 minutes to set and just get a little colour on the rim of the pastry.
Carefully remove the beans, using a large spoon at first, this will help stop cracking the pastry edge and underneath. Once half emptied carefully lift out the paper with the remaining beans. Pop the base back into the oven and cook for a further 15 minutes to cook the bottom of the pastry shell.
Remove again and brush really well with the beaten egg (it will pretty much set straight away so work quickly). Place back in the oven to set for a few minutes and remove and leave to cool.
Next place the milk and vanilla pod into a saucepan and bring to a gentle simmer. Once simmering, stir well to infuse the vanilla then remove from the heat and leave for 10 minutes.
Meanwhile, whisk the egg yolks and sugar together just for a minute or so, then whisk in the flour
Re-boil the vanilla milk, and then strain the milk through a fine sieve. Pour the milk and vanilla pod into the egg yolks and sugar and whisk.
Return to the pan and over a gentle heat bring to the boil very slowly, stirring all the time in a figure of eight so no cream catches, until the mixture thickens. When just boiling remove from the heat, and pour into a clean bowl, cover with cling film and leave to cool. Once cool remove the vanilla pod.
When ready to finish the pie, place the chilled custard into a bowl and gently break up with a wooden spoon. Fold in the 150g whipped double cream and orange flower water. Spoon into the pastry case then cover the top as tightly as possible with blueberries, press down slightly.
Mix a little water into the cornflour to make a paste. Boil the grape juice then add the cornflour and water and stir on the heat until nicely thickened. Spoon or paint on the glaze with a pastry brush so all the blueberries and gaps are covered. Serve with rest of the un-whipped double cream.