Ingredients - serves 4

 

5 egg yolks
375ml cream
65g sugar
½ vanilla pod
½ pack of puff pastry
Small handful of macadamia nuts
1 punnet of fresh raspberries
1 punnet of fresh blackberries
Icing Sugar

 

Method

 

For the Tahitian vanilla cream (set crème brule)

 

1. Whisk together the sugar and egg yolks

2. Heat the cream and vanilla pod with separated seeds on the stove, do not allow it to boil

3. Pour the warm cream over the egg yolk mixture whilst continuously whisking.

4. Strain the mixture and then divide between 4 ramekins

5. Place the ramekins in a deep baking dish then fill the dish with hot water (80°c) up to about 1cm from the top of the ramekins.

6. Carefully transfer the brules to a preheated oven at 160°c and cook for approximately 20 minuets until the brules are set.

7. Remove from the baking dish and chill over night

 

 

For the macadamia Florentine discs

 

1. Roll out the puff pastry into a rectangle of about 20cm by 10cm, which will be about 3mm thick.

2. Heavily dust the pastry with icing sugar, and then carefully roll up the pastry into a tight cylinder, wrap with cling film and place into the freezer for at least one hour.

3. Remove the pastry from the freezer and cut into 2cm length pieces, take each piece and rest on its flat freshly cut side, then roll this out into a very thin round sheet, use a round pastry cutter to ensure all discs are the same size.

4. Place each disc onto a lined baking sheet and heavily dust with icing sugar and sprinkle on sliced macadamia nuts.

5. Cook in a pre heated oven at 200°c for approximately 8 minutes until the sugar has caramelised, keep an eye on the discs as they can burn quickly at this point.

6. Remove from the oven and quickly press down on each disc between two layers of greaseproof paper using a heavy object such as a saucepan.

7. Set the finished discs to one side to cool.

 

 

For the coulis

 

1. Take half a punnet of each fruit and mix with 3 tablespoons of caster sugar

2. Press this mixture though a fine sieve to make the coulis

 

 

To assemble

 

1. Carefully de-mould the chilled crème brule by dipping the ramekin into a bowl of hot water, using a small knife release the sides of the brule and using a downwards shaking motion de-mould the brule into your hand, place this in the centre of the plate.

2. Place one Florentine disc on top of the brule.

3. Place the remaining fruit into a bowl and add some of the coulis to evenly coat it.

4. Now attractively place the fruit on top of the Florentine disc.

5. Next place another disc on top of this and place one raspberry on top of this.

6. Use the remaining coulis to decorate the plate and finish with a sprig of mint and a dusting of icing sugar.