Burnt butter set custard with fennel sable, sour lime and nettle powder

by Dom Auger
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Ingredients

Dairy

  • 200g of unsalted butter
  • 600g of whole milk
  • 200g of double cream
  • 200g of unsalted butter, room temperature
  • 12g of double cream
  • 100g of whole milk
  • 50g of natural yoghurt

Store Cupboard

  • 100g of milk powder
  • 140g of caster sugar
  • 200g of egg yolk
  • 7g of egg yolk
  • 100g of caster sugar
  • 100g of sugar

Speciality Ingredients

  • 2g of xanthan gum
  • 2 sheets of gelatine
  • 12.5g of agar agar
  • 50g of nettles
  • 4.5g of agar agar
  • edible flowers, petals picked

Spices & Dried Herbs

  • 4g of vanilla paste
  • 33g of fennel seeds, toasted and blitzed

Bakery

  • 250g of T45 flour, or 00 flour

Fruit & Vegetables

  • 250ml of lime juice
  • 50g of spinach
  • lime zest