Spring into desserts at 360Q!
Thanks to Geelong and Surf Coast Living Magazine for giving 360Q proprietor Barry Iddles the opportunity to share one of his favourite dessert recipes in the spring edition.
With fresh, juicy citrus fruits in abundance on greengrocer shelves, now’s the perfect time to take advantage of spring’s bounty by teaming them with this decadent Persian spiced creme brulee.
360Q business owner and chef Barry Iddles said the brulee, which is teamed with a pistachio bark when served at 360Q, is a customer favourite.
“Spring is one of my favourite seasons. With the weather starting to warm up again, there’s an abundance of amazing produce to choose from,” Iddles said.
“Take advantage of the season and serve this deliciously creamy and spiced brulee with a fresh chopped citrus fruit salad or even a handful of berries.
“We always source locally-grown fruits where we can for our dishes at 360Q, and the Bellarine has some wonderful farm-to-plate offerings.”
360Q has extended its opening hours, and is open for breakfast and lunch seven days a week, for a la carte dinner Thursday to Saturday. We also offer discounted meals for local diners on Thursdays from 5.30pm with $10 entrees, $20 mains and $10 desserts, in addition to our Sunday roast special of a three-course traditional roast dinner with a menu of soup, roast and dessert that changes each week for just $35pp.
Persian Spiced Creme Brulee
600ml double cream
100g caster sugar
2 teaspoons of 360Q Chai powder
1 vanilla bean
8 egg yolks
Place seven 100ml souffle dishes into a baking dish. In a stainless steel or enamel saucepan, heat the cream, vanilla bean, clove, Chai powder and caster sugar until just below boiling point, being very careful not to boil the mixture. Remove the vanilla bean and clove. Whisk the mixture into the egg yolks, working as quickly as you can, retaining as much heat in the mixture as possible. Pour into the souffle dishes. Add boiling water to the baking dish about halfway up the side of the souffle dishes. Bake uncovered in fan-forced oven at 125 degrees Celsius for 25 minutes until just set. Remove from oven and and chill. Keep covered in refrigerator until required. Before serving, sprinkle with caster sugar and blow torch the tops until golden brown. Serve with fresh chopped citrus fruit salad.