- For the custard
- Dried gorse flower
- 120g of egg yolks
- 500ml double cream
- 75g caster sugar
- For sorbet
- 300g strawberry puree
- 100g coconut puree
- 350g water
- 225g caster sugar
- For compote
- 300g Strawberry puree
- 25g sugar
- 250g fresh strawberries
- 250g fresh banana
- Gorse flower
- Juice of a lemon
- For the tuille
- 100g banana
- 20ml lemon juice
- 20g rice flour
- 20g butter
- Nasturtium petals to garnish
Gorse flower custard with strawberry and coconut sorbet, banana and strawberry compote and banana tuille
Gorse flower custard with strawberry and coconut sorbet, banana and strawberry compote and banana tuille
Dessert cooked by Aaron McNamara in Cumbria Heat 2013 at Kendal College, 3rd April.
Ingredients
Method
For the custard boil cream with the flowers and infuse. Place sugar and eggs in a thermo-mix with the whisk attachment and blend on setting 6 till pale and smooth. Once the cream is infused boil again, strain and slowly add to the thermo-mix. Turn to 80 degrees and blend on 7 till thickened. Pour into bowls and set in the fridge.
To make the sorbet boil ingredients in a pan cool, transfer in to a paco-jet contain, freeze in a blast chillier.
For the compote boil lemon juice, strawberry puree, sugar and gorse flowers. Brunoises the strawberries and bananas. Cool the liquid mix, once cool strain and pout over the fruit. Cool in the fridge.
For the tuille mix all ingredients well together and place in the fridge to set, about 2 hours.
Spread the mix in-between two sheets of parchment and cut in to 2 by 6 cm strips, transfer to a lined baking tray and place in an oven per heated to 180c/gas 4 and bake for 5 min until golden. Leave to cool.
To serve take the bowls with the custard in out of the fridge and spoon on some od the compote top with a tear drop scoop of sorbet and place the tuille on top and scatter on some nasturtium petals and dried gorse flowers.
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