⅔ cup finely grated palm sugar
500 ml coconut cream
4 eggs small pinch saffron, toasted and crushed
⅛ teaspoon ground cardamom
¼ teaspoon salt
300 grams dried apricots
3 cups water
½ cup sugar
2 tablespoons julienned fresh ginger
4 cardamom pods, lightly crushed
1 cinnamon stick
edible silver leaf *
6 x 150ml glasses
Apricots: Put the apricots and water in a saucepan and leave for 2 hours.
Add the sugar, ginger, cardamom and the cinnamon stick. Bring slowly to the boil, stirring to dissolve the sugar. Simmer until the apricots are tender and the syrup is reduced. Cool then refrigerate.
Custards: Put the palm sugar and a little coconut cream in a food processor and blend until smooth. Add the remaining ingredients and process to combine.
Strain the custard through a sieve into a jug then pour it into glasses. Cover the top of each one with tin foil and set in a steamer basket over a pan of boiling water. Steam gently for about 30 minutes or until the custard has just set. Cool then chill.
To serve: Place a large spoonful of apricots and syrup on top of each custard. Using a small dry paint brush, pull off small pieces of silver leaf and gently lay on the apricots. Don’t touch the silver leaf with your fingers. Scatter with pistachios.
Pantry Note: Silver leaf must be at least 23 carat to be edible. It is available by mail order from Mercato
Menu: Serve with Spiced Nuts, Garam Masala and Lime Roasted Chicken, Green Beans with Coconut, Fresh Tomato, Ginger and Herb Salad, Sautéed Potatoes with Tomato, Cumin and Dill and Crisp Skinned Salmon with Coconut Curry Sauce.