Roasted Nectarine Custard Cake, Nectarine Carpaccio, Lavender Honey Brulee And Citrus Cracker Dough Rounds
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cup
Granulated Sugar30 g
Unsalted Butter1 tsp
Lemon Zest1 cup
All-Purpose Flour1 cup
Milk2 tbsp
Sugar (confectioners')1 cup
Water1 large
Nectarine3 cup
Heavy Cream1 tsp
Gelatin (powder)1 small
EggDirections:
1
Nectarine Custard Cake: Preheat oven to 325 degrees F
2
Cream sugar, butter and lemon zest together
3
Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste
4
Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula
5
Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F
6
Unmold while still warm, let cool then set in refrigerator
7
(See Cook's Note) Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature
8
Shave nectarine using a mandolin or other similar tool and place in the cooled syrup
9
Let sit for approximately 2 to 4 hours
10
Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil
11
Mix yolks and honey with a whisk
12
Add hot liquid slowly at first to avoid cooking the yolks
13
Cook the mixture until temperature reaches 185 degrees F
14
Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate
15
Cool quickly over an iced water bath then pour into an 8-inch square container
16
Set in refrigerator
17
Citrus Cracker Dough rounds: Preheat oven to 325 degrees F
18
Sift together flour and confectioners' sugar
19
Make a well and add in the egg and orange zest
20
Mix until a dough forms
21
Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour
22
Roll out on board until you can see through the dough
23
Using different size round cutters, make a unique design
24
Place on aluminium foil that you have crushed up and let dry
25
Bake at 325 degrees F
26
Until it is golden
27
Let rest until cool
28
Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish
29
Cut the brulee into rounds that are the same size of the cake
30
Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar
31
Place on top of the custard cake
32
Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake
33
Garnish with fresh lavender