Ingredients:

• Eggs (Code 922)
• Caster Sugar (Code 33042)
• Vanilla Pod (Code 8877)
• Double Cream (Code 897)
• Bronze Leaf Gelatine (Code 8870)
• Clotted Cream (Code 919)
• Flat Peach (Code 28200)
• Unsalted Butter (Code 8991)
• Rosemary (Code 2731)
• Raspberries (Code 2442)
• Mint (Code 2704)

Method:

Clotted Cream Custard:

1. Make a crème anglaise using; 2 egg yolks, 1 whole egg, 75g of caster sugar, half a deseeded vanilla pod and ¾ pint of double cream, then add 1 leaf of bronze leaf gelatine.
2. When cold, fold in 2 tbsp of clotted cream, and set in the fridge overnight.

To serve:

1. Skin the peaches and poach in a light sugar syrup. Now roast in unsalted butter with rosemary.
2. Dress the plate with pulled sugar, mint and fresh raspberries.