Mandarin and Bergamot Custard


  • 200 ml (7 fl oz) cream
  • 200 ml (7 fl oz) full-cream cow’s milk
  • 1 sprig bergamot
  • 2 pieces mandarin peel
  • 4 egg yolks
  • 60 g ( oz) cane sugar
  • 4 leaves gold-strength gelatine


Preheat the oven to 180°C (350°F). Put the cream, milk, bergamot and mandarin peel in a pan over low heat for at least 1 hour. Whisk the egg yolks and sugar until pale and creamy and then strain in the infused cream.

Pour into a baking tray and bake for 25 minutes or until split. Leave to cool slightly, then purée until smooth. Soften the gelatine leaves in water for 5 minutes. Squeeze out the excess water, add the leaves to the purée and whisk until dissolved.

Pour into a shallow tray and leave to set in the fridge overnight.