Rooibos and Caramel Custard

So this is the third dish from the new menu at kermadec, no smoke or bubbles on this one, slightly more conservative but my favourite,

Here you have a really soft custard set in acetate in our cannoli moulds flavoured with a special blend of Rooibos tea and caramel using Iota to give it a super soft set. on the bottom of the plate is a Mango cream, pistachios and freshly diced mango, Pistachio and Mango tuile making full use of the croquanter from texturas,

Then is the 30 second yoghurt cake, i love this, my favourite of the microwave cakes, also some coriander which goes so well with the mango, Pink Grapefruit and Vanilla Gelato and a syrup made from hibiscus flowers.

Labels: croquanter, Hibiscus, iota, mango, Pistachio, rooibos

Comments

[pierre]

Hi Brian , your blog is gorgaous and full of creative food ! I am happy to have bumped into it ! keep goin on ! I am pierre from Paris in France i see you have traveled around europe and Spain was a big adventure for you ! I have created my food blog and if you want , have a visit you are very welcome !!! hope to have news from you !!cheers from Paris Pierre

[Brian]

I really enjoyed this dish when we came up a few weeks ago. The yogurt cake was just savoury enough to balance the other flavours, I used it to mop up the left overs like youd use bread with a bowl of soup/stew.

[Mark]

Looks like a great dish. Really curious about the custard and gel you're using there - especially whether you're using a full cream custard or one with milk (we've found cream and iota somewhat tricky), and about the gellan/agar ratio for the mango gel. Hope you don't mind me asking, but any chance you could mail me the dosages?