Sunlit Garden Delight

Allergens

Milk, Eggs, Nuts (Pistachios)

Ingredients

• 100g fresh raspberries
• 50g honey
• 4 large egg yolks
• 2 tbsp granulated sugar
• 200ml whole milk
• 1 tsp pure vanilla extract
• 1/2 cup heavy cream
• 30g unsalted butter, softened
• 8 ladyfingers
• 50g chopped pistachios
• Edible flowers for garnish

Instructions

1. In a small saucepan over medium heat, gently simmer raspberries and honey until the berries are softened, about 7 minutes. Remove from heat and let cool.
2. In a separate bowl, whisk egg yolks and granulated sugar until pale and creamy. Gradually pour in milk, stirring constantly. Pour this mixture into the cooled raspberry honey syrup.
3. Place the saucepan over low heat and cook, stirring continuously with a wooden spoon, until the custard has thickened enough to coat the back of the spoon, approximately 10 minutes. Remove from heat and mix in vanilla extract.
4. Strain the custard through a fine mesh sieve into a clean container. Cover and refrigerate for at least 2 hours or until chilled.
5. In a separate bowl, whip heavy cream to soft peaks. Fold in the softened butter, one tablespoon at a time.
6. To assemble, dunk ladyfingers quickly into the cooled custard and layer them on the bottom of serving dishes. Spoon whipped cream over the top of each ladyfinger stack, spreading it evenly. Repeat with another layer of soaked ladyfingers and custard.
7. Garnish with a drizzle of the raspberry honey syrup, chopped pistachios, and edible flowers for an artistic touch.
8. Prep: 20 mins, Cook: 15 mins, Total: 35 mins

Chef’s Insight

The custard's texture should be smooth and creamy. Overcooking can lead to a grainy consistency.