Wildflower Cream

Ingredients

• 12 stalks wildflower
• 150 ml milk
• 200 ml whipping cream
• 1 vanilla pod
• 50 g sugar
• 3 egg yolks
• 2 Tbsp brown sugar (for sprinkling)
• 4 strawberries (cut into strips)
• 2 tbsp strawberry sauce
• 2 tbsp chocolate sauce
• 4 dark‑white chocolate sticks

Instructions

1. 1.

   Preheat the oven to 150°C with both top and bottom heating.

2. 2.

   Wash the wildflower, shake dry, set aside some leaves for garnish and crush the remaining stalks.

3. 3.

   Bring milk, cream, crushed wildflower stalks, scraped vanilla seeds and pod to a boil. Beat egg yolks with sugar until creamy but not frothy; gradually whisk in hot vanilla milk. Strain the custard into ramekins. Place ramekins in a baking dish and pour enough hot water so that the ramekins sit at two‑thirds height. Let the custard set for about 45 minutes.

4. 4.

   Remove, cool, then refrigerate until chilled.

5. 5.

   Before serving sprinkle brown sugar on top and briefly place under a hot grill or flame until caramelized. Arrange with strawberry strips, strawberry sauce, chocolate sauce, remaining wildflower leaves and a chocolate stick garnish.