Almond Fruit Cone with Pernod Custard
by
Chef Paul Owens
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Ingredients:
Pernod Custard:
- 4 egg yolks17 fl.oz milk
- ½ a vanilla pod
- 1-2 tbsp pernod
- 4 oz granulated sugar
- 2½ oz cornstarch
- 2 oz water
Almond Cone:
- 4 egg whites
- 7 oz Icing sugar
- 2½ oz melted butter
- 4 oz flour
- 1 oz ground almonds
- 2 tbsp heavy cream
Raspberry Sauce:
- 8 oz frozen raspberries (defrosted)
- 12 oz sugar
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Method:
In a bowl put yolks, sugar and seeds from the vanilla pod. Whisk for 3-4
minutes until thick. Scald the milk with the remaining pod. Gradually stir
the hot milk into the yolk mixture. Add the water to the cornstarch and
mix well, then add to the custard. Return custard to the pot over medium
heat stirring constantly with the whisk until it becomes very thick.
Remove from heat and stir in the pernod. Put into a container and
refrigerate. Almond Cone:
Whisk egg whites in a bowl just until it peaks. Sift flour, ground almonds
and icing sugar. Fold into the egg white mixture until it has all
combined. Add the melted butter and cream and mix well. Put into a
container and refrigerate until ready to make the cones.
To make Cones:
Place a silicon mat on a baking tray and put 6 tablespoons of the
batter onto the mat separately, leaving 6" between each tablespoon of
batter. Spread it as thinly as possible with the back of the spoon. Bake
the cones at 450F/230C/gas mark 8 until brown around the edges. Using a
metal spatula lift the biscuit off the mat while hot and shape into cones.
Store cones in air tight container.
Raspberry Sauce:
In a container mix the berries and the sugar and then put into a
blender and puree for 2 minutes. Strain the mixture and refrigerate until
ready to use. To serve:
Place the cones in the center of 4 plates and fill with the custard.
Sprinkle with mixed fruit of your choice i.e. raspberries, strawberries,
blackberries, mango. Pour the raspberry sauce around the cone, sprinkle
with a little sieved icing sugar and serve.
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Chef Paul Owens
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