Vanilla Hawthorn Cream Pillows & Hawthorn Gummies

by Ling @ 22 Oct 2013

Ingredients
160ml cream, divided
40g hawthorn tea
100g sugar
24ml water
50g egg yolks
1 gelatine sheet
1 vanilla pods, split
Hawthorn gummies, toasted barley and edible flowers, a drop of lemon verbena oil and coffee ice cream pebbles, for serving

Preparation
Place 100ml cream and the hawthorn tea into a cooking pot and infuse it overnight.

Heat the sugar and 24ml water in a saucepan until temperature reaches to 119˚C. Set aside the sugar syrup.

Whisk the egg yolks in a mixing bowl until fluffy. Slowly pour the sugar syrup into the whisked egg yolks and continue whisking until well incorporated.

Heat the gelatine with the remaining cream until gelatin has melted. Fold the cream and gelatine mixture into the egg yolk mixture. Divide the mixture among 4 moulds and set aside to set.

Place the vanilla hawthorn cream pillows onto each serving plate and top 2 cream pillows with a hawthorn gummy each. Drip a drop of lemon verbena oil onto each serving plate. Garnish with toasted barley and edible flowers. Serve with the coffee ice cream pebbles.

Serves 4

Vanilla Hawthorn Cream Pillows & Hawthorn Gummies

Related Recipes

Delicia de cocoa

White Asparagus With Organic Poached Egg, Iberico Ham & Ikura & Hollandaise

Fettuccine Wagyu

Smoked Turkey & Pear Salad

Sponsor Ads