Description

An Aussie native herb which can be used in sweet drinks or savoury dishes and drinks. It can be used in cakes, sweets, salad dressings, soups and curries.

Recipe: Lemon Myrtle Crème Brulee

 Ingredients:

6 Lemon Myrtle leaves
600ml Cream
1 Vanilla Bean
7 egg yolks
3 Tablespoon Sugar

 Method:

• Boil cream, Vanilla and lemon myrtle leaves and stand for 30 mins
• In a bowl cream the sugar and yolks
• In a saucepan put all ingredients together and simmer on very low heat for 10 mins or until they start thicken.
• Stain and pour in ramekins dishes put in fridge over night to set
• To serve sprinkle with sugar and burn the top, return to fridge for 10 minutes and serve

 Comments: Pour in 120ml ramekin dish and refrigerate for 6 hrs

For serving sprinkle caster sugar on top then burn with a blow torch served with fresh cream and langue de chat.

 Traditional uses

Contains powerful antimicrobial and antifungal properties, which are even superior to those found in the renowned tea tree oil.

An exceptional, vegan source of calcium and a good source of lutein – a carotenoid vitamin that plays an important role in eye health, improving symptoms in atrophic age-related macular degeneration -the leading cause of vision loss in aging Western societies.  Lutein protects the retina from damage by inhibiting inflammation.

• An excellent source of folate, Vitamin A, Vitamin E and essential minerals including zinc and magnesium. These nutrients are required for the synthesis and self-repair of DNA. (Source: austsuperfoods.com.au)