Lemon Curd
Peel lemons the cut away pith and segment.
Keep lemon peel in one bowl and lemon segments and all juice in another.
Boil water and blanch lemon skins for 30 seconds, drain and boil fresh water and repeat.
Do this with fresh water 5 times.
On 5th time leave lemon skins in to completely cook.
Once cooked remove from the heat and drain (keep around 100ml of water incase needed for blending).
Blend together lemon peel, segments, juice and sugar until smooth. Slowly add clarified butter, and water if needed.
Thicken slightly with xantham, sugar and malic.
Pass and cool then bag.
Lemon Meringue
Whisk eggs until slight peaks, then gradually add sugar in 3 stages. Continue to whisk until peaked.
Spread evenly on silicon sheet.
Zest over lemon evenly.
Cook at 150c for 3 mins to set then dehydrate for 24 hours.
Olive Oil Mousse
Infuse seeded and pods of Vanilla for 24 hours in milk before hand
In a large pan put: Vanilla, Milk, Cream, Yoghurt, Sugar and Salt and bring to around 65c-70c
Add gelatine and allow to dissolve.
Once dissolved pass to remove vanilla pods.
Place in blender and while blending on low speed slowly add Olive Oil
Add Xantham to stabilise. Place in bowl over ice to cool.
To serve fill up isi gun with mousse and gas with 3 gasses 30mins before use.
Pistachio and white chocolate “ganache”
All ingredients together in Bain Marie at 60c until chocolate is melted.Blend together until smooth. Pass
Allow 4-5 hours to set in fridge.
Lemon Curd
Peel lemons the cut away pith and segment.
Keep lemon peel in one bowl and lemon segments and all juice in another.
Boil water and blanch lemon skins for 30 seconds, drain and boil fresh water and repeat.
Do this with fresh water 5 times.
On 5th time leave lemon skins in to completely cook.
Once cooked remove from the heat and drain (keep around 100ml of water incase needed for blending).
Blend together lemon peel, segments, juice and sugar until smooth. Slowly add clarified butter, and water if needed.
Thicken slightly with xantham, sugar and malic.
Pass and cool then bag.
Lemon Meringue
Whisk eggs until slight peaks, then gradually add sugar in 3 stages. Continue to whisk until peaked.
Spread evenly on silicon sheet.
Zest over lemon evenly.
Cook at 150c for 3 mins to set then dehydrate for 24 hours.
Olive Oil Mousse
Infuse seeded and pods of Vanilla for 24 hours in milk before hand
In a large pan put: Vanilla, Milk, Cream, Yoghurt, Sugar and Salt and bring to around 65c-70c
Add gelatine and allow to dissolve.
Once dissolved pass to remove vanilla pods.
Place in blender and while blending on low speed slowly add Olive Oil
Add Xantham to stabilise. Place in bowl over ice to cool.
To serve fill up isi gun with mousse and gas with 3 gasses 30mins before use.
Pistachio and white chocolate “ganache”
All ingredients together in Bain Marie at 60c until chocolate is melted.Blend together until smooth. Pass
Allow 4-5 hours to set in fridge.
