Recipes... prunes with panache...
Prune and Irish Whiskey Layered Crème Brulee with Cardamom Spiced Almond Cake
Preparation time: 30 minutes
30g plain flour
85g almond meal
150g icing sugar
3 x egg whites
1 tsp cardamom powder
200g Australian prunes, softened
2 tbsp cornstarch
pinch of salt
8 large egg yoks
2 vanilla beans
1. Cook butter in sauce pan until golden brown. Set aside to cool.
2. Mix salt, flour, sugar, cardamom and almond meal in a bowl.
3. In a mix master whisk egg whites until fluffy. Add cooled brown butter then fold in dry ingredients and set batter aside for 1 hour in fridge.
4. Pour batter into a baking tray lined with greaseproof paper and bake in oven at 200°C for 20min.
5. Cool in fridge and portion into fingers and dust with icing sugar
1. Blend prunes and whisky in food processor until smooth and divide between 6 ramekins making a nice flat even layer.
2. In a large bowl mix cornflour and egg yolk together.
3. Warm milk, vanilla and sugar in a medium saucepan. Bring to a simmer. Pour into egg yolk mixture using a whisk to mix together.
4. Add cream into the mixture. Continue to whisk to ensure no lumps are formed.
5. Pour mixture back into saucepan and warm whilst whisking. Bring to a slow boil. Cook mixture for 1 ½ mins until thick and pull off heat.
6. Strain mixture and pour into prune filled moulds and set in fridge uncovered for at least 4 hours.
7. Evenly sprinkle sugar over brulees and torch with blowtorch or under griddle in oven until sugar is dark brown. Serve immediately with fresh figs, and almond cake on side.
Recipe owned by: The Australian Prune Industry Association @ausprunes
Recipe Created by: Nick Gardner, Head Chef of Eschalot, Berrima @the_social_cook @eschalot_restaurant_e2_events
Dish styled by: Lisa Madigan @lisamadigan
Photographs by: Lean Timms @leantimms