Blood orange and lavender crème caramel

Blood orange and lavender crème caramel

By
From
Botanical
Serves
4
Photographer
William Meppem

The mysterious flavour in this crème caramel comes from the infusion of lavender, a plant which grows abundantly in Australia. A drizzle of coffee liqueur is also a welcome additon.

Custard

Ingredients

Quantity Ingredient
5 egg yolks
2 eggs
90g sugar
400ml pure cream
100ml milk
25g lavender flowers
2 blood oranges, zested

Caramel

Quantity Ingredient
canola oil spray
100ml water
1 tablespoon glucose
250g sugar

Sauce

Quantity Ingredient
500ml blood orange juice
250ml orange juice
50ml campari
250g caster sugar
small handful lavender flowers

Garnish

Quantity Ingredient
100g sugar
100g water
6-8 blood oranges, peeled with a swivel peeler and skin finely julienned, fruit segmented
1 tablespoon blood orange juice
4 pink grapefruit, peeled and segmented
1 quantity Yoghurt sorbet
persian fairy floss, (optional)

Method

  1. To make the custard, whisk the egg yolks and eggs together in a large bowl with the sugar until the mixture becomes pale and creamy and the sugar has dissolved.
  2. Put the cream, milk, lavender flowers and orange zest in a saucepan over a low heat. Bring to the boil then remove from the heat and allow to infuse for 30 minutes.
  3. Whisk the lavender-infused milk into the egg and sugar mixture. Refrigerate until required, then pass through a strainer.
  4. Spray the insides of 4 dariole moulds with canola oil. Preheat oven to 120°C.
  5. To make the caramel, combine all the ingredients and boil steadily over a medium heat until the liquid forms a rich caramel – it is best not to stir the caramel. Pour immediately into the dariole moulds to a depth of 11⁄2 cm and allow to cool. When the caramel is cold, pour the custard into the moulds. Place them in a bain marie of boiling water and bake in the oven for 1 hour 20 minutes, until just firm to the touch. Refrigerate for at least 8 hours before serving.
  6. To make the sauce, combine the juices in a pan over a medium heat and bring to the boil. Reduce the liquid to 175 ml then add the Campari, caster sugar and lavender flowers. Bring back to the boil briefly, then allow to cool and refrigerate.
  7. To make the garnish, dissolve the sugar in the water in a saucepan over low heat. Bring to the boil and add the finely shredded orange peel. Cook until a rich syrup and the peel appears to have caramelised, then remove from the heat and allow to cool. Once cool combine the syrup with the blood orange juice.
  8. To serve, warm a small, sharp knife in boiling water. Run the knife around inside the mould down to the base of the crème caramel, press the edges away from the sides with your fingers to loosen, then invert the moulds and place the caramels in the centre of individual serving plates. Surround with segments of blood orange and pink grapefruit, and some of the candied zest and its syrup. Pass the sauce through a sieve and spoon over and around the crème caramel. Garnish with a scoop each of yoghurt sorbet and top with Persian fairy floss if you wish.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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