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

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 (

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