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Saturday, 10 December 2011

Lemon Assiette

This is my dessert from the 'all-stars'
event at Matt Gillan's 'pass' restaurant at South Lodge Hotel. (
It was a popular dish on the night, and lots of you have commented on it over the last few months, so I thought I'd share the recipe.
There are several elements to the dish, but you can make most of them in advance, or just make some of them to create an equally decent finish to any meal!
The elements are-
Classic lemon tart,
Warm lemon muffin,
Lemon curd,
Light lemon mousse
And Frothy lemon sorbet.

Classic lemon tart
510g soft/plain flour (A)
170g icing sugar (A)
240g diced butter (B)
finely grated zest of 1 lemon,seeds of 1
vanilla pod (C)
1 whole egg+1 egg yolk (D)
sieve (A), add (B) and work in well until
the mix resembles breadcrumbs, then fold in (C).when combined, add (D) and mix
until the dough just comes together in a ball. wrap tightly in cling film and
refrigerate for 20 minutes.
*when the pastry is rolled into the tin,
reserve any excess and bake at the same time, to crumble and use as a base for
the mousse and sorbet.

9 whole eggs (A)
400g caster sugar (A)
juice of 5 lemons, zest of 2 (B)
255g double cream (B)
whisk (A) until well combined, then fold in
(B). stand for 1 hour, then pass through a sieve to remove zest.

roll the pastry to approx 3-4mm thickness,
and line a 28cm tart tin (which has been lightly greased and floured) with the
pastry, and rest again for 20 minutes. cover with paper and baking beans, and
bake at 165 °C for 25-35 minutes until the pastry is cooked. remove from the
oven, and using an egg yolk, brush and line the inside of the pastry to create
a protective shell. return the tin to the oven, and turn down to 120 °C and
cook for 3 minutes. while the pastry is still warm, and with the tart case still
in the oven and door open, gently pour the filling into the pastry until it is
as full as you dare! gently push the tart back into the oven, and bake for
30-40 minutes until the filling has a slight wobble, and appears cooked. remove
from the oven, and allow to cool.

Warm lemon muffin
340g icing sugar (A)
310g egg white (pasteurised) (A)
125g ground almonds (B)
125g plain flour (B)
125g melted (and cooled to room
temperature) butter (C)
45g limoncello liquer (C)
finely grated zest of 1 lemon (C)

whisk (A) to a soft meringue, adding the
sugar in stages. when glossy and firm, fold in (B), then carefully fold in (C).
pour the mixture into a disposable piping bag, qand refrigerate until ready to
use- at least 20 minutes.
to cook, cut the end off the piping bag,
and pipe into a fleximould tray with 2.5 cm diameter cups.
bake for 8 minutes at 170 °C. while still
warm, glaze with a mix of the juice of 1/2 a lemon, and 100g icing sugar, and
bake for 1 more minute. serve warm.
*these also make excellent petit fours, or
cooked in a bigger mould, fantastic afternoon tea cakes!

Lemon curd
zest of 8 lemons (A)
240ml lemon juice (A)
170g diced unsalted butter (B)
340g caster sugar (B)
5 whole eggs (beaten) (C)

warm (A) without boiling, then pour into a
large metal bowl over a pan of simmering water (the bowl must not be sat in the
water) and add (B) and cook, stirring occasionally, until the sugar is fully
dissolved. remove from the water filed pan, and cool slightly (approx 10
minutes). when the mix is only slightly warmer than blood temp, add (C) and
return to the water filled pan. cook out until the mixture reaches 82 °C. at
this temp, it thickens, and becomes like a thick 'soup' consistency.
cool as quickly as possibly in a shallow
tub, and cover with cling film and a tight fitting lid as soon as it is cold.
the cooked curd will keep for 5 days in the fridge.

*this recipe is tricky to downscale, so
this makes quite a lot, but it is very 'more-ish' and wont last long!
660g caster sugar (A)
2 dessertspoons liquid glucose (A)
450ml water (A)
3 egg whites (B)
11 leaves bronze gelatine (C) (softened in
cold water)
3 tablespoons lemon curd (D)

in a thick bottomed small pan, bring (A) to
the boil gently (don’t allow it to boil until the sugar is dissolved, or it
will crystallize) and then boil to 118 °C or 'soft ball'. when the sugar has
almost reached this temperature, start whisking the egg whites. once it is at
118 °C, pour into the egg to form an Italian meringue, and keep it whisking
until the mixture is starting to cool. melt the gelatine gently, and pour into
the cooling egg mixture, along with (D) and keep whisking until room
temperature. working quickly, pour into a flat tray and allow to set. once set,
cut into long strips and roll in an equal mix of icing sugar and cornflour.

Light lemon mousse
255g whipping cream (A)
juice of 6 lemons (A)
2 bronze gelatine (B)
6 egg yolks (C)
120g caster sugar (C)
20g cornflour (C)
6 egg whites (D)
120g caster sugar (E)

bring (A) to the boil, at the same time
soak (B) in a little cold water, and whisk (C) to (A) comes to the
boil, pour over (C), return to the pan and cook out gently until it thickens.
remove from heat and add (B) while still warm. as that mixture cools, whisk (D)
until it becomes foamy, and start adding (E) gradually as the whites whisk, to
create a meringue. once this is ready, fold into the semi-cooled lemon mix.
pour into a cling film lined deep tray, and allow to set in the fridge for an
hour. sprinkle the tart base crumbs over the top, then using a board to cover
the mousse, turn upside down and remove the tin. remove the cling film and
using a cutter, portion the mousse. return to the fridge until ready to serve.

Frothy lemon sorbet
500g caster sugar (A)
500g water (A)
325g sparkling mineral water (B)
juice of 5 lemons (B)
3 egg whites (C)

bring (A) to the boil, and simmer for 3
minutes. cool in the fridge. when fully cold, add(B) and start to churn in an
ice cream machine. after 5 minutes, add (C) and churn to completion. remove
from machine and store in a clean tub in the freezer until ready to serve.

portion the tart, and glaze with a little
icing sugar.
spread a little of the curd along the
centre of the plate, and assemble the mousse and tart on top, with the warm
muffin. lay the mallow strip over the tart, and sprinkle a little of the tart
base crumb in one place for the sorbet. scoop the sorbet and place on the
crumb. Serve and enjoy!

1 comment:

  1. Yet another bloody well written review Mr Bennett. Keep up the good work sir. Chez Bernard