Minty Caramel Custard

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- Desserts
Cuisine: French, Italian
Difficulty: Medium

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Prep Time

15 Mins
Cook Time

35 Mins
Serving

4
View

1 748

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

Soften the gelatin sheets in a bowl of cold water. Preheat oven to 210°C.

Step 2

Prepare the caramel. Pour the sugar, water and mint syrup into a saucepan. Cook over medium heat and remove from heat when caramel is golden. Pour it immediately into four ramekins.

Step 3

Bring the milk to a boil with the vanilla. Beat the eggs with the sugar, honey and orange juice.

Step 4

Pour in the milk, still whisking. Add the drained gelatin. Pour into the molds.

Step 5

Put the molds in a bain-marie, pour hot water into them, put them in the oven and cook for 30 minutes.

Step 6

Let cool, put in the fridge for 2 hours. Turn out onto plates, decorate with small cream and fresh mint. Our advice : This cream can also be baked in a large mold.