This mouth-watering recipe is for all lemon, coconut and brulée fans. Pair with cardamom shortbread for a delightful dessert.
2
Serves
1h
Prep
30m
Cook
Ingredients
Crème brulée
- 400g coconut cream
- 200g Westgold Cream (210270)
- Zest from 1 lemon
- 4 lemon myrtle leaves, bruised
- 1 egg
- 5 egg yolks
- 90g sugar
- Caster/coconut sugar mix, to dust
Method
Crème 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 into the egg mixture.
- Pass through a fine chinois.
- Pour into ramekin dishes and place in bain-marie.
- Cook at 140°C until set then allow to cool.
- Once cool, dust top with the caster/coconut sugar mix.
- Caramelise top with a brulée iron or blow torch and serve with cardamom shortbread.
Cardamom shortbread
- Sift dry ingredients and combine.
- 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 an hour.
- Lightly knead the dough 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.
