Greg Doyle, Grant King, Katrina Kanetani

Cumquat Pain Perdu with Orange Blossom, Pann a Cotta and Man Darin Sorbet

Name: Cumquat Pain Perdu with Orange Blossom, Pann a Cotta and Man Darin Sorbet
Yield: Serves 4
Cuisine: Australia
Ingredients: 200 ml (7 fl oz) sugar syrup; 40 g (1½ oz) sugar; 1 whole egg; 220 ml (7½ fl oz) pouring (whipping) cream (35% fat); 4 egg yolks; 50 ml (1¾ fl oz) liquid glucose; 63 g (2¼ oz) caster (superfine) sugar; 140 ml (4¾ fl oz) milk; 3 teaspoons orange blossom water (see note); 100 ml (3½ fl oz) sugar syrup; ¼ vanilla bean, split and scraped; 1 day-old brioche loaf; 215 ml (7½ fl oz) pouring (whipping) cream (35% fat); 150 g (5½ oz) cumquats, thinly sliced and seeded; juice from 6-8 fresh mandarins (about 350 ml/12 fl oz); 25 g (1 oz) toasted sesame seeds; 3½ gelatine leaves; 100 g (3½ oz) granulated sugar, for caramelizing; 10 g (⅓ oz) sugar; grated zest of 3 mandarins; 100 ml (3½ fl oz) mandarin juice; 1 tablespoon lemon juice; 200 ml (7 fl oz) milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Pain Perdu Puddings

150 g (5½ oz) cumquats, thinly sliced and seeded
200 ml (

Oceania
Australia
Sydney
Dessert
Pescatarian

Method

Preheat the oven to 160°C (315°F/Gas 2-3).

To make the pain perdu puddings, gently poach the cumquats in the sugar syrup until cooked, then allow to cool, and set aside (reserving the liquid and twelve cumquat slices to garnish). Whisk the whole egg, egg yolks