Baked Egg Custard, Scented with Rosewater, Served with Elderflower Sorbet and Crystallized Strawberries

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

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For the Crystallized Strawberries

  • 450 g / 1 lb ripe firm strawberries free from blemishes
  • 625 g /


  1. At least 3 weeks ahead: start making the Crystallized Strawberries:

    ON DAY 1 – wash the fruit in cold water, do not hull. Place in a large shallow bowl, but do not heap the strawberries up too much to avoid squashing the fruit at the bottom. Prepare a syrup by dissolving 175 g