Ingredients

• 300ml/10½fl oz full-fat milk
• 300ml/10½fl oz double cream
• 4 sprigs lemon thyme
• 6 free-range egg yolks
• 50g/1¾oz sugar
• 200ml/7fl oz double cream
• whipped
• vegetable oil for deep frying
• 1 free-range egg white
• 175g/6oz self-raising flour
• pinch bicarbonate of soda
• 160ml/5½fl oz sparkling water
• 50g/1¾oz icing sugar
• 200g/7oz fresh raspberries

Directions

• For the lemon thyme custard
• place the milk and cream in a large saucepan and add the lemon thyme. Heat for a couple of minutes. Meanwhile place the egg yolks and sugar in a large bowl and whisk.
• Sieve the milk and cream to get rid of the thyme. Gradually pour the liquid over the egg and sugar and keep whisking to stop the eggs from scrambling.
• Pour the mixture back into the saucepan and cook until it coats the back of the spoon.
• Allow the custard to cool. Once cool
• add the whipped cream and mix it in.
• For the sweet scraps
• heat the oil in a deep fat fryer to 170C/340F
• or heat the oil in a deep
• heavy-based pan until a breadcrumb sizzles and goes brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Place the egg white
• flour and bicarbonate of soda in a large bowl and whisk. Gradually add the sparkling water
• whisking all the time.
• Drizzle the batter into the deep fat fryer and cook for 1-2 minutes to make scraps. Remove with a slotted spoon
• drain on a plate lined with kitchen paper and dust with icing sugar.
• To serve
• layer the lemon thyme custard and fresh raspberries in a serving glass. Garnish with the sweet scraps and a few more raspberries.