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Heat oven to 150 C
Heat cream to just off scald with rosemary sprig
Whisk egg yolk, whole egg and sugar until combined but do not allow too much air as mix will go “foamy” when verjuice is added
Add hot verjuice slowly in thin stream to egg mixture then add hot cream the same way. Skim any foam from top and pour into moulds
Place in water bath, cover with foil, and cook for approximately one hour to soft set
Let cool overnight in the fridge for full set
They may melt if left out of the fridge too long in advance
Verjuice Raisins (Muscatels):
Place raisins in boiling water for 45 minutes
Make a sugar syrup with the 375ml water and sugar and reduce by one-third
Infuse tea in the 60ml water for 5 minutes then strain and add to the sugar syrup
Drain the raisins from the soaking water and add to the sugar syrup and tea mixture
Place back on the heat and allow to coat the raisins without reducing the syrup too much as the raisins will crystalise on cooling
Verjuice and tea infused syrup:
Combine the tea and boiling water and allow to infuse for 4-5 minutes. Strain
Combine sugar, verjuice and tea liquid in a saucepan and bring to the boil
Reduce heat and allow to simmer for 8-10 minutes or until reduced by approximately half
We use Bulla thickened cream.
Use a tea towel on the bottom of the baking tray to stop excessive radiant heat that will result in a ‘ring’ of a different consistency on the top when turned out.
This recipe can be increased to 4 times before you need to be concerned about egg to ver verjuice ratio.
Courtesy of Alain Alders at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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