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

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.