Honey and walnut cream pots with poached prunes

Name: Honey and walnut cream pots with poached prunes
Cook time: 1 h 30 min
Cuisine: French
Ingredients: Title:For the cream pots; 1 1/4 cups cream; 1/3 cup milk; 1/4 cup roasted walnuts, chopped; 1 vanilla bean, split; 3 egg yolks; 1 tbsp honey; Title:For the prunes; 250g prunes (unpitted add the most flavour); 1/2 cup brown sugar; 1 cinnamon stick; 3 cloves; 1 tsp orange blossom water

Brigitte Hafner

October 19, 2011

Honey and walnut cream pots with poached prunesRebecca Hallas

Time:1-2 hours

A decadent dessert of scented cream and sweet prunes. It's quite rich, so I find a little espresso cup just the right amount. This can easily be made a day ahead.

Ingredients

Title:For the cream pots
1 1/4 cups cream
1/3 cup milk
1/4 cup roasted walnuts, chopped
1 vanilla bean, split
3 egg yolks
1 tbsp honey
Title:For the prunes
250g prunes (unpitted add the most flavour)
1/2 cup brown sugar
1 cinnamon stick
3 cloves
1 tsp orange blossom water

Method

For the cream pots
Pre-heat oven to 160C. In a pot, combine the cream, milk, walnuts and vanilla and gently bring to a simmer. Remove from heat and steep for 30 minutes.
Whisk egg yolks until creamy, reheat the cream till almost simmering, strain cream mix, add the honey and pour over the yolks, whisking. Strain into a pouring jug and then pour into ramekins, or espresso cups.
Place a wire rack in a large, deep tray and place cups on the rack, fill tray halfway with hot water, cover loosely with foil and bake for 30-35 minutes, or until just set and still jiggling slightly.
Cool and refrigerate until cold and set.
Serve with prune compote.
For the prunes
Place prunes in a pot with sugar, spices and 200ml water. Simmer gently for 40 minutes. Remove from heat and when cool, stir in orange blossom water.
Makes 6 espresso cups

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