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Halva Brulee, Cobra Beer Shandy Sorbet, Cardamon Shortbread

Number of Portions
halva-bulee

Ingredients:

- For the Carrot Halva Brulee
- 250 grams grated Carrots, cooked with sugar and butter till soft, then pureed, and cooked to a dry mash
- 50 grams Condensed milk
- 200 ml Cream, infused with cardamom pods, then strained out
- 6 Egg yolks
- For the Cobra Beer Shandy Sorbet
- 3 x 330 ml bottles of cobra beer
- 1 x 330 ml bottle of good quality lemonade
- 200 grams caster sugar
- Juice of 1 lemon
- For the Cardamon Shortbread
- 225 grams Flour
- 115 grams cornflour
- 55 grams caster sugar
- 55 grams Icing sugar
- 225 grams soft butter
- 12 Cardamom, ground to a coarse powder

Method:

For the Carrot Halva Brulee

Combined all the above ingredients, pass, and pour into a rectangle frame, cook in a bain marie at 180 till just set

Sprinkle with caster sugar and caramelise for service.

For the Cobra Beer Shandy Sorbet

Dissolve the sugar in the lemonade, combine with the beer and churn in an ice cream maker till done.

For the Cardamon Shortbread

Sieve the flours

Beat the sugars and butter till fluffy

Add the flours and knead quickly into a dough

Wrap and chill for 15 minutes

Roll out to ½ cm thick and cut out into required shapes.

Bake at 180 for 12-15 mins till lightly golden.