White Chocolate Custard, Raspberry Compote & Macadamia Crumb

white chocolate custard and raspberry compote

What do you get when you combine white chocolate, raspberries and macadamia nuts – pure heaven, that’s what.

This delightful recipe with its classic flavours is inspired by the Australian My Kitchen Rules series and, specifically, mother and son contestants Rose and Josh. I’ve adapted the recipe a little, making the macadamia crumb mixture gluten-free and placing the compote beneath the custard as a separate layer. I also replaced the white chocolate custard component, using one instead from Food.com as it used half the amount of white chocolate. The fact is, I do think you can actually have too much of a good thing!

It’s the contrasts in this dessert which make it particularly satisfying – the crunchy nut crumb alongside the smooth creaminess of the custard; the tartness of the raspberries against the intense sweetness of the white chocolate. It’s also pretty darn good looking with that ruby red layer of berries beneath the soft yellow custard and will surely impress your guests. Enjoy!


WHITE CHOCOLATE CUSTARD, RASPBERRY COMPOTE & MACADAMIA CRUMB 

Serves 4 (or 6 very small portions)

Ingredients (This recipe uses metric measurements; click here for Unit Converter)

For the white chocolate custard:

  • 100g white cooking chocolate, chopped
  • 1 cup milk
  • 300ml thickened or heavy cream
  • 1 vanilla bean, split, seeds scraped
  • 4 egg yolks
  • 2 tablespoons cornflour (cornstarch)
  • 1/4 cup caster sugar

For the berry compote:

  • 300g raspberries (fresh or frozen), plus extra raspberries to decorate
  • 1/4-1/3 cup caster sugar, to taste
  • 1 lime, juiced

For the macadamia crumb:

  • 150g (1 cup) plain flour (I used coconut flour)
  • 2 tablespoons brown sugar
  • 80g butter
  • 2 tablespoons caster sugar
  • 45g (1/3 cup) macadamias

For the spun sugar (optional):

  • 110g (1/2 cup) caster sugar

METHOD

For the custard: 

  1. Place chocolate in a medium heatproof bowl and set aside.
  2. Combine milk, cream and vanilla bean and seeds in a medium saucepan and stir over a medium heat until hot but do not allow the mixture to boil.
  3. Whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick and whisk hot milk mixture (a little to start with), into egg yolk mixture.
  4. Return mixture to saucepan and whisk constantly, over a low heat for several minutes, or until custard thickens (don’t let it boil).
  5. Strain the custard then pour over the chopped chocolate and stir until chocolate is melted. Place some plastic wrap over the surface of the custard and allow to cool a little, then place in fridge to set.

For the berry compote:

  1. Stir all ingredients in a saucepan over medium-low heat for 3-4 minutes or until berries have broken down. Transfer to a bowl and refrigerate for 1 hour until cold.

For the macadamia crumb:

  1. Preheat oven to 180C (360F) and line an oven tray with baking paper.
  2. Combine flour and sugars into a food processor. Add butter and process until fine crumbs form. Add nuts and process until just combined. Spread mixture onto a tray in a single layer.
  3. Bake, tossing halfway, for about 10 minutes or until crisp and golden. Cool completely.

For the spun sugar:

  1. Place sugar in a small frying pan over low-medium heat. Allow sugar to melt, swirling pan gently to dissolve, do not stir, and cook for 3-4 minutes or until melted and golden brown. Remove from heat.
  2. Place the back of two forks into the toffee, remove and hold them back-to-back for 20 seconds. Pull the forks apart over an empty bowl or baking tray and let the strands fall. Continue this process until you have enough strands to pull together for each dessert. When the caramel starts to harden, simply put it back on a medium low heat to warm back up.

Assembly:

  1. Divide compote amongst serving dishes. Dollop custard over the compote, then sprinkle macadamia crumb on top. Decorate with a few fresh raspberries and some spun sugar.

Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting

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4 thoughts on “White Chocolate Custard, Raspberry Compote & Macadamia Crumb

  1. I stopped watching My Kitchen Rules a couple of seasons ago because I thought it was 5 minutes of food followed by an hour and a half of D.R.A.M.A – now I see that I have been missing out! This looks sooooo delicious!

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