The lime and blueberry bring a fruitfulness to this recipe.
For the kaffir lime custard, bring the milk and cream to a gentle simmer in a saucepan. Steep the kaffir Lime leaves in the warmed milk for 30 minutes.
After 30 minutes in a separate bowl whisk together salt, sugar, cornflour and egg yolks until everything is whisked together. Bring the milk to a simmer.
Temper the egg yolk mixture and then add all the milk mixture. Whisk together and pour back in to the saucepan and cook over a low heat until the custard thickens. Pour through a sieve into a shallow tray and cover with cling film. Chill until needed.
For the rough puff pastry, cube the 150g of butter and chill in the freezer. Sift the flours and salt into a bowl of food processor and pulse once to combine.
Add the softened butter to the flour and pulse until the butter coats the sugar. Add in the cubed butter and pulse twice only.
Turn out the mixture on the work surface and make a well in the centre. Add a few table spoons of ice cold water an begin to bring the dough together. Add more water as needed. Chill the dough for 5 mins in the freezer. Roll the dough out into a long rectangle.
Make a letter turn along the long edge of the dough. Then roll up the dough from the short end to the other short end like a scroll. Press down in to a rectangle and chill for 30 mins. Repeat the lamination once more and then it chill for 15min.
Roll out the dough into a large rectangle 4mm thick. Cut 1 inch strips and roll on to the cream horn mould. Preheat oven to 200°C. Bake the cream horns for 15 mins.
To assemble, pop the custard into a piping bag fitted with a star nozzle. Melt 150g of the white chocolate and dip the tops of the cream horns and then immediately dip in toasted coconut.
Melt the remaining chocolate and colour/flavour with the blueberry powder. Put this into another piping bag fitted with a number 2 round nozzle and drizzle over the cream horns in a wide zig zag. Chill in the fridge until the chocolate sets.
Pipe the custard into the cream horns and a pop a fresh blueberry on top. Serve on a pretty plate.
This recipe has not been edited or tested by the Bake Off Food Department.
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