Coconut & Lemon Myrtle Brulée

Directions

Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove.

Place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture.

Add the cream to the mixture and add the Lemon Myrtle.

Place in moulds and place into a deep tray and half fill with warm water half way up the sides of the moulds; cover entire tray with foil; make sure it’s covered extremely well, as any gap will cause the brulée to scramble.

Place in a 160°C oven for 45 minutes.

Remove the moulds immediately from the water bath and allow to cool. refrigerate for at least 3 to 4 hours.

Slice the bananas on a diagonal and fan the slices out over the tops of the brulée.

Styling : To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.