Dill Custard

• 40 g fresh dill
• 340 ml cream
• 5 g

Pick the dill from the stems so that only the leaves remain, then set aside. In a pot, heat the cream, stock sugar syrup and salt. Transfer to a Thermomix jug and blend with the dill on high for 5 minutes. Heat the mixture in the Thermomix to 70°C and add the iota carrageenan, blending for 3 minutes to activate it.

Remove the mixture from the Thermomix and cool over an ice bath, then tr