Ingredients
- 6 free-range egg yolks
- 50 g caster sugar
- 300 ml double cream, warmed gently
- 1 tsp ground cardamom seeds
- sugar syrup, for poaching
- 4 slices of bacon, rind removed, cut into thin strips
- 150g cooked noodles, uch as thin rice noodles or cellophane noodles, chopped
- vanilla ice cream, or clotted cream, for serving
- 4 sprigs of mint, to garnish
- 150 g plain flour
- pinch of salt
- 75 g unsalted butter, chilled and diced
- 25 g icing sugar
- 2 egg yolks
- zest of 1 lemons, grated
Description
For A Dessert With A Difference Try Alan Coxon's Creative Recipe For Salty Sweet, Cardamom-scented Tartlets
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