Name: Sweet Corn and Apricot Custard, Apricots, Corn Cake and Salted Almond Toffee
Yield: Serves 4
Cuisine: France
Ingredients: 1 egg; ½ vanilla bean, split; 75 g (2½ oz/½ cup) plain (all-purpose) flour; ½ teaspoon salt; 60 g (2¼ oz) corn kernels; 4 pineapple sage leaves, extra, rolled, thinly sliced; 1 teaspoon finely grated lemon zest; ½ vanilla bean, seeds scraped; 1 teaspoon sea salt; 55 g (2 oz/¼ cup) caster (superfine) sugar; 40 g (1½ oz) brown sugar; 60 g (2¼ oz) butter; 1 tablespoon Lillet Blanc; 120 g (4¼ oz) caster (superfine) sugar; 50 g (1¾ oz/¼ cup) cornmeal (polenta); 100 g (3½ oz) caster (superfine) sugar; 125 ml (4 fl oz/½ cup) thin (pouring) cream; ¼ teaspoon bicarbonate of soda (baking soda); 4 apricots, halved, stones removed and reserved; 90 g (3¼ oz/¼ cup) honey; 125 g (4½ oz/1 cup) slivered almonds, toasted; 70 g (2½ oz) honey; olive oil, for greasing; 100 g (3½ oz/½ cup) corn kernels; ⅛ teaspoon bicarbonate of soda (baking soda); 5 pineapple sage leaves; 1 lemon, zest; 1 teaspoon baking powder; 125 ml (4 fl oz/½ cup) milk; ½ lemon, juice