Preview

Dessert martini, wild berries compote, orange blossom water custard and almonds crumble

Light dessert that mixes textures of a creamy custard flavored with orange blossom, a compote of berries and an almond crumble.

Ingredients

Recipe for 24

For the custard

50 Gr
Sugar
15 Gr
Cornstarch
2 Unit(s)
Egg yolk
2 Ml
Orange blossom water
250 Ml
Milk
25 Gr
White chocolate
100 Ml
35% cooking cream

For the crumble

50 Gr
Wheat flour
50 Gr
Sugar
50 Gr
Almond powder
50 Gr
Butter

For the compote

250 Gr
Frozen berries
0.50 Unit(s)
Lemon
50 Gr
Sugar

Preparation time: 40 min

Preheat your four at 375 °F

  • General preparation
    Zest and squeeze the lemon in order to catch the juice. Separate the white from the yolk of one of two eggs to keep only the yolk.
  • Custard preparation
    In a large bowl, mix egg yolks with a whisk. Add sugar and cornstarch. The mixture should be homogeneous. In a saucepan, heat milk. When the milk begins to boil, remove from heat. In a bowl, pour 1/3 hot milk over the egg mixture and stir. Once the mixture is well blended, pour in 2/3 of the remaining milk. Return on the heat and stir the cream until it coats the back of a spoon. Add white chocolate and melt completely. Add the orange blossom water and mix. Pour the custard onto a shallow dish and cover with plastic wrap. Let cool in refrigerator. In a large bowl, whip the cream and incorporate into the pastry cream by folding.
  • Crumble preparation
    In a food mixer, combine sugar, butter, ground almonds and flour, turn the mixture to have a crumbly texture. Place the mixture on a baking sheet lined with parchment paper and bake for 15-20 minutes until browned. Let cool and set aside.
  • Compote preparation
    In a saucepan, combine the frozen fruit, sugar, zest and lemon juice. Bring to a boil. Reduce the heat and simmer for 10 minutes. Let cool in refrigerator and mash ligthly.
  • To serve
    In the bottom of a martini glass, drop in the order: compote, a dollop of cream and sprinkle some crumble. Serve chilled.
In season, garnish with fresh local berries in order to improve the texture of martini.

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