Sous Vide Crème Caramel, Satsuma Plum Gel, Toasted Pinenuts and Baby Shiso Recipe

Ingredients for Sous Vide Crème Caramel, Satsuma Plum Gel, Toasted Pinenuts and Baby Shiso

• For the Crème Caramel

• 1/2 cup sugar
• 1/4 cup water
• Brandy
• 60g sugar
• 3 eggs
• 150ml milk, just warm
• 150ml cream, just warm
• 1/4 tsp Anise Myrtle

• For the Satsuma Plum Gel

• 70ml water
• 2g agar agar
• 1/4 teaspoon freeze dried Davidson plum powder
• 125g plum puree

• To Assemble

• 1 teaspoon toasted pine nuts
• 3 baby Shiso per dish

Cooking Instructions for Sous Vide Crème Caramel, Satsuma Plum Gel, Toasted Pinenuts and Baby Shiso

For the Crème Caramel

Mix the sugar and water in a small saucepan and heat to 320°F (80°C) add the brandy, allow to dissolve.

Divide evenly between 4 moulds to cover the base completely.

Whisk the sugar and eggs just to dissolve the sugar, add milk and cream and Myrtle, stir gently to combine.

Divide the custard between the 4 moulds. Cover each mould with cling film and fix with a rubber band.

Cook in the sous vide water bath at 176°F (160°C) for 40 minutes.

Then remove from the water bath and allow to set in the fridge until completely cool.

Run a small knife, carefully around the edge of the mould to free the custard and invert over a plate to serve.

For the Satsuma Plum Gel

Heat the water and the agar to 194°F (90°C) to dissolve the agar, add the powder and puree, lower heat to 158°F (70°C) and stir gently until the mix is smooth.

Pour in to a dish to set, leave at room temperature for 10 minutes, the refrigerate for 20 minutes.

To Assemble

Garnish each dish with toasted pine nuts and 3 baby Shiso.