SPICED CUSTARD, CASHEW AND APPLE
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Claire Van Vuuren
Mitchell Grady
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Anglaise Mix- 500g coconut cream
- 100g egg yolk
- 500ml coconut cream
- 200g palm sugar
- 2 tsp nutmeg
- 1 tsp cardamom
- 15g agar-agar
- 1 apple, sliced
- 20ml sugar syrup
Methods and Directions
Anglaise Mix- Cook coconut cream and yolk as you would Anglaise.
- Cool. Set aside.
- Bring ingredients to the boil, whisking with great vigour to dissolve agar.
- Strain onto Anglaise mix and place in fridge till set.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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