Biscotti 10g Pistachio Nuts 1 tbsp Lemon Curd 1 scoop Raspberry sorbet 1 Biscotti Biscuit Mint to garnish Fresh Raspberries
Brulee Split the vanilla pod down the centre and with the back of the knife remove the seeds and place in to a saucepan with the cream. Slowly bring this to simmering point, remove from the heat and allow to infuse. In a medium sized mixing bowl, cream together the egg yolks and sugar until smooth using a whisk. Pour the infused cream on to your sugar mix and slowly whisk this together until incorporated. Using a fine sieve pass the brulee mix into a jug to remove the vanilla pod. Pour the mixture in a cling filmed mould and cook at 100oc for 45 minutes in a bain marie until there is just slight movement.
To plate Place the lemon curd at the 3 o'clock position and drag this through to the other side of the plate. Sprinkle a small amount of the pistachio over the curd. With a teaspoon of sugar sprinkle this on the brulee and caramelise until golden brown. This then sits at the nine o'clock position with the sorbet sitting next to it. Garnish with a few raspberries mint and sit the biscuit on top of the sorbet