A sophisticated dessert that's perfect when you want to impress. There are a few stages to it so don't attempt to wing it. The trick is to get organised.
For the pastry put the flour and butter in a food processor and blitz until it resembles breadcrumbs. Mix the egg yolk with the water – pour in, blitz until the mixture comes together in a ball. Roll out the pastry thinly and use. Line a 18 x 4cm flan ring with removable base. Bake blind for 10 minutes at 180C for about 12 minutes until it’s a golden colour. Brush with a beaten egg yolk and return to the oven for an extra minute.
Mix the passion fruit, lime and lemon juice, sugar, eggs and cream. Pour this mixture into your baked pastry and return to the oven at 115C for about 40 minutes until just set – leave to cool. For the sorbet make a lime stock – simmer the water, sugar and zest of lime until it resembles a syrup consistency. Pass through a sieve and add the vodka tonic with the water and juice of limes, churn for about 20 – 30 minutes in an ice cream machine until firm. When ready to serve caramelise the flan with caster sugar and a blowtorch. Serve with tuiles, fruit and mint sprigs.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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