Dill Custard

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 40 g fresh dill
  • 340 ml cream
  • 5 g 1:1 stock sugar syrup
  • 3 g salt
  • 4 g iota carrageenan
  • ice bath

Method

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 transfer to a piping bag and refrigerate until needed.