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Jasmine set custard with strawberry sorbet
Published: July 11, 2016 at 8:48 AM
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Serves 4
A little effort
Total time: 1 hr
+ cooling + freezing
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This recipe for jasmine set custard with strawberry sorbet comes from Bulrush, Bristol. It’s a bit of a challenge, but a great summer dish, and the hard work will pay off.
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Make this beautiful jasmine set custard for a dinner party dessert. Read our guide on what are edible flowers and where to buy them for advice on purchasing the perfect floral decorations for this pudding.
Ingredients
Nutrition
STRAWBERRY SAUCE
-
280g strawberries
hulled and halved
-
50g caster sugar
-
1 lemon
zested and juiced
STRAWBERRY SORBET
- 500g strawberry purée
- 5g sorbet stabiliser
JASMINE SET CUSTARD
- 265ml whole milk
- 265ml double cream
- 80g golden caster sugar
- 3 drops jasmine essence
- 1 egg
- 100g (about 5) egg yolks
TO DECORATE
-
8 ginger biscuits or biscotti
crumbled
-
4 strawberry
sliced
-
optional edible flowers
Nutrition: per serving
- kcal777
- fat51.1g
- saturates27.7g
- carbs63.9g
- sugars55g
- fibre8.4g
- protein11.1g
- salt0.4g
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Method
-
step 1
Heat the oven to 140C/fan 120C/gas 1. For the sauce, mix the strawberries, sugar, lemon zest and juice and 40ml water. Tip into a baking tray, cover with foil and cook for 5-10 minutes, until soft. Allow to cool, then strain through a sieve, discarding the solids. Put the liquor into a pan and reduce by half then allow to cool. Pour into jugs and chill until ready to serve.
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step 2
For the sorbet, blend the purée with the stabiliser in a food processor or liquidiser, then churn in an ice-cream machine until frozen. Take out of the ice-cream machine and put in a freezable container in the freezer until you’re ready to use.
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step 3
For the set custard, bring the milk, cream, 40g of the sugar and jasmine to a simmer. Meanwhile, beat the remaining sugar, egg and egg yolks together.
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step 4
Slowly pour the hot liquid over the beaten eggs and sugar, whisking continuously. Pour into a jug, then leave to rest for a few minutes. Skim off any froth from the surface with a spoon. Pour into 4 x 125g metal ramekins evenly. Put the ramekins into a roasting tray and fill the tin with boiling water 1cm from the top of the dishes. Skim off any more bubbles that have risen to the surface, then cook in the oven for 30-35 minutes. Take out of the oven, and give one of the ramekins a slight tap to ensure the custard doesn’t wobble too much. They should be completely set and look like jelly. Allow to cool to room temperature, then chill in the fridge for at least 30 minutes.
-
step 5
To serve, run a knife around the sides of the ramekins, dip them into a bowl of boiling water for a few seconds (or use a blowtorch). Tip the custards onto plates very gently, and give them a gentle tap to let the set custard fall from the mould. Put back in the fridge for 10 minutes to firm up again if you need to.
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step 6
Crumble the ginger biscuits or biscotti over the top. Add a spoon of the sorbet, a few strawberry slices and edible flowers to decorate. Serve with the strawberry sauce.
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