INGREDIENTS – SERVES 6

For Brûlée:

  • 500ml cream
  • 300ml milk
  • 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 Mornington Peninsula culinary lavender (seeds stripped)

FOR BLUEBERRY COMPOTE

300 gm Australina blueberries

100gm sugar

METHOD

Whisk together the egg yolks and half of the castor sugar. In a pot heat milk, cream, vanilla bean seeds & remaining castor sugar. Allow 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 ramekins. Top up with brûlée mixture, and slowly bake on a tray at 96degrees until set (approximately 1.5 hours). Remove from the oven and allow to cool.

TO SERVE

Serve alongside 1tbs of Mornington Peninsula Pure Honey per portion.

MATCHED BEVERAGE

2013 Balnarring Vineyard Muscat Rouge East (dessert wine)

ABOUT FLINDERS HOTEL

This iconic hotel is now a culinary destination with an award wining 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.