Honey Set Custard with Poached Apricots
Caroline created this dish for MasterChef UK Professionals Season 18. This "Sunflower" dessert is an ode to Caroline's late father, whose favourite flower was the sunflower - the golden honey custard, fanned apricot petals and delicate tuile designed to resemble one on the plate. A set honey custard baked in a bain-marie is paired with an almond sablé base, elderflower-poached apricots, elderflower gel, vanilla crème fraîche and a honey tuile. Monica Galetti called it "one of the nicest desserts I've ever eaten," Matt Tebbutt said "magnificent," and Marcus Wareing told Caroline her father would be very proud. Chef’s Notes: An Almost Perfect Day Why This Dish Is Extraordinary Monica Galetti, a judge with decades at some of the world’s finest restaurants, said: “Hands down, this is one of the nicest desserts I’ve ever eaten.” In a heat round. From a private chef making her competition debut. Matt couldn’t remember a chef having such a strong start. Marcus called it “almost perfect.” Wha…
- Time: 210 min
Source: Relaxed Recipes
Ingredients
- MAKE THE ALMOND SABLÉ
- Pulse the flour, ground almonds, icing sugar and sea salt in a food processor un
- MAKE THE HONEY SET CUSTARD
- Preheat the oven to 140°C / 275°F. Gently heat the milk, cream, honey and sugar
- POACH THE APRICOTS IN ELDERFLOWER
- Combine the elderflower cordial, water, sugar and lemon juice in a saucepan. Bri
- MAKE THE ELDERFLOWER GEL
- Heat the elderflower cordial in a small saucepan. Sprinkle the agar agar over th
- MAKE THE VANILLA CRÈME FRAÎCHE
- Whisk the crème fraîche with the icing sugar and vanilla until smooth. Transfer
- MAKE THE HONEY TUILE
- Melt the butter and honey together in a small saucepan. Remove from heat and sti
- PLATE THE SUNFLOWER
- Place an almond sablé round in the centre of each plate. Carefully unmould the s