Lemon pastry cream

500g milk

2 lemons, zested

120g egg yolks

100g sugar

40g corn starch

80g butter

Lemon curd

200g sugar

10 eggs

4 lemons, zested

400g lemon juice

2 pcs gelatin sheets

680g diced butter

Brittany shortbread

170g butter

85g egg yolks

170g caster sugar

235g flour

8g baking powder

2g salt

Lemon meringue

290g lemon juice

150g threalose

25g albumina powder

90g sugar

Lemon basil sorbet

500g water

400g sugar

750g sparkling water

120g fresh basil leaves

200g egg whites

250g lemon juice

Lemon espuma

500g water

150g sugar

8g pectin NH95

3 gelatin sheets

200g lemon juice

120g egg whites


Lemon pastry cream

In a medium pot, heat the milk until warm to touch, about 60°C. Add the lemon zest and allow the mixture to infuse for 10 minutes. Strain the infusion into another pot.In a small bowl, whisk to combine the eggs, sugar and cornstarch. Slowly pour the lemon-milk infusion into the bowl and whisk until well- mixed. Place the combined mixture into the pot and heat to 60°C. Stir until thickened. Remove the mixture from the stove and add butter, whisking till well combined.Allow the mixture to cool to room temperature before transferring into a piping bag.

Lemon curd

Combine sugar, eggs, lemon zest and juice in a double boiler. Allow the mixture to cook for about 10 to 12 minutes, whisking often till the mixture has thickened. Separately, soak the gelatin in a medium-sized bowl filled with iced water for 5 to 10 minutes. Once soft, remove gelatin sheets from water and squeeze out excess liquid.Remove the sugar-egg mixture from the heat and add the softened gelatin. Whisk in the diced butter, one piece at a time, until smooth. Strain and refrigerate overnight in an airtight container.Before use, place lemon curd in a stand mixer fitted with a paddle attachment and beat until smooth. Transfer into a piping bag.

Brittany shortbread

Cream butter, egg yolks and sugar together in a stand mixer fitted with the paddle attachment. Slowly add the dry ingredients until well combined.Remove the mixture and divide dough into 200 g portions. Cling wrap the individual dough portions and allow them to rest in the fridge overnight.Remove the dough from the fridge and allow it toreturn to room temperature. Roll the dough out into a sheet, about 4-mm thick. Cut the dough with a round cutter (approximately 5cm wide), and bake in a pre-heated oven at 165°C for 7 minutes.

Lemon meringue

Combine all the ingredients into the bowl of a stand mixer fitted with the whisk attachment. Whisk at medium speed for 20 mins, until stiff peaks have been achieved. Transfer mixture into a piping bag and pipe into droplets. Place the meringue drops into a dehydrator for 3 hours at 57°C.

Lemon basil sorbet

In a pot, bring the water and sugar to boil. Once the sugar has dissolved, remove the pot from the stove and let the mixture cool to 60°C. Add cold sparkling water and mix well.With a handblender, blitz the basil leaves with enough sugar-water mixture until the basil leaves are finely blended. Combine all the ingredients and continue to blitz with the handblender.When the mix is well combined, pour 600g portions into individual Paco Jet Bowls and freeze overnight.

Lemon espuma

Combine water, sugar and pectin in a pot and bring it to a boil. Remove the pot from the heat, once the sugar and pectin have fully dissolved. In a separate medium-sized bowl filled with iced water, soak the gelatin for 5 to 10 minutes. Once soft, remove gelatin sheets from water and squeeze out excess liquid. Add the softened gelatin sheets into the still warm syrup and mix till dissolved. Allow the solution to cool and add lemon juice and egg whites. With a handblender, blitz till well-combined. Place the mixture into a siphon with 2 gas chargers and place the siphon aside until the dish is ready to be assembled.

To serve

Secure a piece of shortbread onto a plate with a drop of lemon pastry cream. Pipe lemon curd in the middle of the shortbread and crumble a piece of shortbread onto the lemon curd. With a smaller rounded ice cream scoop, scoop the lemon basil sorbet. Place the sorbet on top of the lemon curd and crumble at the centre of the shortbread. Pipe the lemon pastry cream on the inner perimeter of the shortbread. Shake the siphon and dispense enough espuma to cover the Lemon Basil Sorbet. Place meringue onto the espuma dome and serve.

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