Name: Baked raspberry custard with strawberry, mint & orange blossom salad
Yield: For 8
Cuisine: French
Ingredients: 260 ml whole eggs (5 medium eggs); 10 ml (2 tsp) orange blossom water; ¼ tsp vanilla extract (or ⅛ vanilla bean, split and scraped); 70 g caster sugar; 1 Tbsp icing sugar; 15-20 strawberries; 280 ml cream; 6 mint leaves; 150 g raspberries; 10 ml (2 tsp) lime or lemon juice

Preparation info

For
8

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

In 1990, not long after I first arrived in London, I was cooking at a restaurant called First Floor on Portobello Road in Notting Hill. It was a very cool restaurant filled with A-list celebrities and their hangers-on, and it was a lot of fun. This was also the time that every restaurant in London seemed to be serving prune and Armagnac tart, or lemon tart. In fact, it was said that you could tell how good a chef was by the quality of their lemon tart. That seemed absurd to me, as lemon tar