Fragrant lemon thyme custard is layered with raspberries and sugared scraps of crisp batter for added crunch.
Ingredients
For the lemon thyme custard
- 300ml/10½fl oz full-fat
milk - 300ml/10½fl oz
double cream - 4 sprigs lemon thyme
- 6 free-range
egg yolks - 50g/1¾oz
sugar - 200ml/7fl oz
double cream, whipped
For the sweet scraps
-
vegetable oil for deep frying - 1 free-range
egg white - 175g/6oz
self-raising flour - pinch
bicarbonate of soda - 160ml/5½fl oz sparkling water
- 50g/1¾oz
icing sugar
To serve
- 200g/7oz fresh
raspberries
Method
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For the lemon thyme custard, place the milk and cream in a large saucepan and add the lemon thyme. Heat for a couple of minutes. Meanwhile place the egg yolks and sugar in a large bowl and whisk.
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Sieve the milk and cream to get rid of the thyme. Gradually pour the liquid over the egg and sugar and keep whisking to stop the eggs from scrambling.
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Pour the mixture back into the saucepan and cook until it coats the back of the spoon.
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Allow the custard to cool. Once cool, add the whipped cream and mix it in.
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For the sweet scraps, heat the oil in a deep fat fryer to 170C/340F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.)
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Place the egg white, flour and bicarbonate of soda in a large bowl and whisk. Gradually add the sparkling water, whisking all the time.
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Drizzle the batter into the deep fat fryer and cook for 1-2 minutes to make scraps. Remove with a slotted spoon, drain on a plate lined with kitchen paper and dust with icing sugar.
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To serve, layer the lemon thyme custard and fresh raspberries in a serving glass. Garnish with the sweet scraps and a few more raspberries.