Lemon Myrtle and Coconut Creme Brulée

Ingredients:

Creme brulée

400g coconut Cream

200g Westgold cream

5 egg yolks             

1 egg        

90g sugar    

1 lemon – peeled zest     

4 lemon myrtle leaves - bruised

Cardamom shortbread

 175g Westgold Unsalted butter, softened

100g caster sugar

¼ tsp salt

1 orange zest

25g cornflour

15g rice flour             

200g soft flour, sieved

1tsp ground cardamom

Method:

Creme brulée

Bring the creams, lemon zest and myrtle leaves to the boil, remove from heat and allow flavours to infuse for 30 mins

Bring back-up to heat

Whisk the egg, yolks and sugar together

Lightly whisk cream mixture onto egg mixture

Pass through a fine chinois

Pour into ramekin dishes and place in bain-marie

Cook at 140°C until set

When cool, dust top with castor/coconut sugar mix

Caramelise top with a Brulée iron or blow torch and serve with cardamom shortbread

Cardamom shortbread

Sift dry ingredients

Lightly cream the sugar, butter, salt, and orange zest.

Add half the sifted dry ingredients creaming until combined.

Fold in the remaining dry ingredients.

Form into a ball, wrap in glad wrap and chill in fridge ½ hour. 

Lightly knead the pastry and roll out to 1cm thickness. Rest in fridge for 15 minutes.

Cut with a knife into fingers (1.5cm x 8cm) and place onto a baking paper lined tray. Dock each biscuit a couple of times with a fork.

Bake at 190°C to very light golden and slightly crisp to the touch (they’ll crisp up more as they cool). Approx. 15 minutes.