Cuisine: Oat milk Custard with Tea Tree honey, Blueberry fantasy- Raspberry and Aniseed Merveilles

Oat Milk Custard

Oat Milk Custard

Recipes are served in “Verrine” (glasses) for elegant presentation

Oat Milk Custard with Tea Tree Honey, Blueberry Fantasy- Raspberry and Aniseed Merveilles
Creme de Lait d’Avoine au Miel d’Eucalyptus “Tea Tree”, sa Fantaisie de Myrtille –  Merveilles a la Framboise et a l’Anis

Recipe for 4
Creme de lait d’avoine
3 organic eggs (2 egg yolks+ 1 whole)
30g organic raw sugar
50g tea tree honey
20g cornflour
1 gelatine leaf (gold strength)
1/2L  organic milk

Put the gelatine leaf in a bowl with cold water. Leave aside.
Whisk together eggs, sugar and honey until pale and creamy.
Add cornflour and mix well.
Put the milk in a saucepan and bring just to the boil.
Pour milk over egg mixture and mix,
Pour back the mixture in the saucepan and bring to a gentle boil,  stirring constantly. Boil for 2 minutes on low heat. Remove gelatine from
cold water and add to the custard. Mix to melt the gelatine.


Blueberry Fantasy
200g frozen Blueberries
80g organic raw sugar
1 gelatine leaf (gold strength)
1/2 lemon juice

Put the gelatine leaf in a bowl with cold water. Leave aside.
In a saucepan mix together the sugar and the blueberries and leave to “melt” on low heat.
Cook for about 5 minutes until blueberries release their juice. Remove from heat and add lemon juice. Add strained gelatine leaf and mix to melt the gelatine.

Pour a little of the custard  in each glass. Leave in the fridge to cool down a little, then pour some of the blueberry compote on top.
Leave to set again in the fridge then pour some of the oat milk to cover the blueberry. Leave in the fridge.





Merveilles a la framboise et a l’anis (fried biscuits)
200g cake flour
1  organic egg
Pinch of salt
50g raspberries (crushed)
1tblsp of raspberry liqueur
1tblsp aniseed seeds
Icing sugar
Sunflower oil

Put flour and salt on a bench and make a well in the centre.  Add 20g sunflower oil and egg. Mix gently with you finger by incorporating the flour little by little. When the flour is almost all mixed, add raspberries and liqueur , then aniseed seeds. Eventually add 1tblsp of water (or liqueur) if egg is small. The pastry should be soft not dry and not sticky (in that case, add some flour on your bench).
Knead quickly. Leave to rest in the fridge covered with cling wrap for at least 30 minutes.
Roll out the pastry on a floured bench and cut some long forms.
In a saucepan, heat sunflower oil. Deep fry merveilles until golden then remove from oil and sprinkle with icing sugar.

It is important to obtain a soft pastry. The reason why you will have to adjust the recipe by adding moisture (more water or liqueur in that case) OR flour is because flour consistency changes from one brand to another. For example if you use an ordinary plain flour instead of a cake flour, you will need more moisture.
Some flours absorb more liquid than others…

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