Add the slightly sweet, slightly spicy bay-leaf flavour to elevate this simple custard to an elegant, innovative dessert. Make the bay leaf creams at least the day before you want to eat them, to allow the flavour to infuse
Prep:10 mins
Serves 6 – 8
3 gelatine leaves300ml double cream300ml milk200g golden caster sugar4 fresh bay leaves
STEP 1To make the syrup, dissolve the sugar in a pan with 150ml water over a low heat, and bubble until it reduces by almost half. Put the bay leaves in a bowl (scrunch them in your hands first), then pour in the hot syrup and lime juice, cover and leave in a cool place for at least 4 hrs to infuse (if you have time, do this ahead and leave it for at least two days). Strain into a bottle. Will keep chilled for up to a week. If you want to keep it for longer, then bring the syrup back up to the boil before bottling it.STEP 2Soak the gelatine leaves in a bowl of cold water and set aside. Put the cream, milk, sugar and bay leaves (again, scrunch them as you add them) in a pan and bring to the boil. Stir to dissolve the sugar, then take off the heat. Gently squeeze the excess water from the gelatine, then stir into the hot cream until completely dissolved. Leave to cool for 10 mins, then fish out the bay leaves. Pour into six to eight decorative glasses and leave to set in the fridge overnight. Pour the syrup over the creams just before serving.
