Liquorice custard with iced sea buckthorn

Serves 6 Desserts and puddings

Advertisement

Method

In a small, heavy-based saucepan over a low heat, warm the Pontefract cakes, along with 150ml of water until the cakes have melted (don’t let the mixture boil) and the consistency is thick and glossy. Add the cream, stir well and heat through to make

a smooth, evenly coloured mixture. Meanwhile, in a bowl, fold together the egg yolks and caster sugar (do not whisk). Pour the cream mixture onto the egg yolks and sugar, mixing thoroughly with a rubber spatula or wooden spoon.

Preheat the oven to 160C/ 320F/Gas 2. Divide the custard mixture evenly between 6 small heatproof bowls and cover each bowl with a double layer of cling film. Place into a deep roasting tray and pour boiling water into the roasting dish until it reaches halfway up the sides of the bowl.

Bake for 15-20 minutes, or until the custard has a small wobble. Remove from the oven, remove the cling film and allow to cool in the bain marie. When the custard is cool, transfer to the fridge to chill for 2 hours, or until fully set.

To make the sea buckthorn granita, start with the syrup. Put the sugar in a heavy-based saucepan with 300ml of water and bring to the boil, stirring gently until the sugar has fully dissolved. Remove from the heat and allow to cool. When cool, add the sea buckthorn juice.

Blitz all the granita ingredients together in a blender. Transfer the mixture to a freezerproof container and freeze for 4 hours, or until solid. Scrape the top with a fork before serving, to form small, fine ice crystals. Remove the set custards from the fridge, cover with the sea buckthorn granita, top with fresh loganberries and serve.