Sidart’s passionfruit custard with raspberry, plum, lemon verbena

3:10 pm on 16 December 2016

Sidart’s passionfruit custard with raspberry, plum, lemon verbena

Serves 4

For the passionfruit custard:

80 mls passionfruit juice

125 gms unsalted butter

1 vanilla pod (scraped)

100 gms caster sugar

2 eggs

 

Method: Combine the passionfruit juice, eggs, vanilla and sugar in a mixing bowl and place over a double boiler whisking continuously. When the egg mix starts to go pale, add the butter, slowly whisking all the time. The custard is cooked and ready when it coats the back of a wooden spoon. Always cook the custard on a medium heat. Refrigerate for a couple of hours.

 

For the raspberry, plum, lemon verbena:

24 plums (pitted)

24 raspberries

300 mls water

150 gms caster sugar

30 gms lemon verbena

Method: In a stainless saucepan, combine the sugar, water and lemon verbena and bring to a boil. Simmer for about 10 minutes. Then poach the plums for 1 minute. Remove from the liquid and cool. Once the poaching liquor is cool, pour it back on the plums. Add the raspberries to the liquor as well and macerate for a few hours before serving with the passion fruit custard.

At Sidart we serve this dessert with a white chocolate tube, lemon ice and grapefruit. It would work very well with passionfruit sorbet as well.

To assemble put 2 tablespoons of custard on plate, place raspberries and plums alternating each other. If serving with sorbet, scoop the sorbet on top of the berries and plums.

From Jesse Mulligan, 1–4pm

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