INGREDIENTS - SERVES 6
130gm castor sugar
150gm Mornington Peninsula free range egg yolks
1/3 vanilla bean – halved and seeded
70gm good quality white chocolate buttons
5 sprigs of Mornington Peninsula culinary lavender (seeds stripped)
For Blueberry Compote:
300gm Australian blueberries
Whisk together the egg yolks and half of the castor. In a pot heat milk, cream, vanilla bean seeds & the remaining castor sugar. Allow the mixture to come to the boil. Pour hot milk mixture over the whisked egg yolks & sugar, and stir until the sugar has dissolved. Add chocolate buttons and lavender, allowing to infuse for 5 minutes. Pour into a bowl (on an ice bath) and stir until cold. Strain the mixture (to remove the lavender & vanilla seeds) and set aside in the fridge.
Heat berries & sugar in a pot. Break up blueberries during the heating process, and continue to heat until sugar is fully dissolved. Allow to cool. Portion the blueberry compote into 6 brûlée moulds or ramekin. Top up with the brûlée mixture, and slowly bake on a tray at 96degrees until set (approximately 1.5 hours). remove from oven and allow to cool.
Serve alongside 1 tbs of Mornington Peninsula Pure honey per portion.
2013 Balnarring Vineyard Muscat Rouge East (dessert wine)
ABOUT FLINDERS HOTEL
This iconic hotel is now a culinary destination with an award winning restaurant, Terminus and superb boutique accommodation, Quarters. Terminus is a more sophisticated intimate dining experience offering Mediteranian and French cuisine with a focus on seasonal and local produce.
Corner Cook & Wood Streets,Flinders
Tel: 03 5989 0201