Sweet Corn and Apricot Custard, Apricots, Corn Cake and Salted Almond Toffee

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

Preparation info

Serves
4

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

4 apricots, halved, stones removed and reserved
100 g (3½ oz) caster (superfine) sugar<

Europe
France
Dessert
Mediterranean
Vegetarian

Method

Preheat the oven to 175°C 345°F/Gas 3–4. Place the apricot halves in a single layer in the base of a high-sided baking dish. Combine 200 ml (7