Michael Daniel

Lavender and Pistachio Brûlées

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

After tasting a pistachio brûlée in a restaurant, Adrian liked the idea but wanted to experiment with the flavours, so he tried adding the floral note of the lavender.

Ingredients

  • about 100 g (3½ oz) shelled pistachios
  • 60 g (2¼

Method

  1. Lightly toast the pistachios and pound all but 10g of them to a paste using a pestle and mortar.
  2. Mix half the sugar and all the cream with the pistachio paste and lavender in a saucepan and bring to a simmer. Set aside for at least 2 hours to allow the flavours to infuse.
  3. Preheat the oven to