|I thought it looked rather alright, despite the rustic photo!|
It was decided I would attempt a sweet pastry dessert, recipes were perused examined and discarded; it's hard to decide what to make you know and always advisable to get a sense of the prevailing taste of your audience. Chocolate, baked ricotta and fruit tart were considered, but in the end you just can't go past a Creme anglaise right!? The recipe used appealed because I'm not the sweetest of palates and I like the lemon playing off the richness of the custard. The strawberries were my own addition to the recipe I used, courtesy of sbs and Matthew Evans.
The recipe is available from the link, so I will detail my slight alterations and observations, rather than the whole. The first of these being that I should have started earlier as I had the most interrupted afternoon! Aside from this:
I topped with strawberries. A 100g almond meal substitution was made in place of flour to the base, I always love the texture and flavour this gives. A little vanilla, nutmeg and cinnamon were added to the custard, as it's such a lovely accent with the strawberries. The berries were also added after removal from the oven then grilled with icing sugar, I simply must buy that blow torch!
For a first go I'm pretty pleased and I hope those who tried it were too. I must also say thank you to my friend Catherine, for her sweet inspiration.
|Close up on the plate...|