MEP: White chocolate and lemon tart, lemon sweet pastry base, yogurt sorbet, white chocolate décor, edible flower, crumb, passion fruit curd, lemon curd, micro lemon balm
White chocolate and lemon tart
Yield: 60 pieces a 35 g
720g unsalted butter, at room temperature
600g caster sugar
528g lemon juice
8 whole eggs (400 g whole eggs)
4 leaves of gold gelatin
Line a suitable number of 5 cm rings with cling film on the bottom. Place on a tray and place in the freezer. Dice the butter and set aside. Whisk together the sugar, lemon juice and eggs. Place over a bain marie or into the ThermoMix and cook until well thickened and the mixture has reached a consistent temperature of 85°C. Remove from the heat. Soak the gelatine in icy water until soft. Remove the gelatine from the water, squeeze out the excess and add to the hot curd. Whisk to allow the gelatine to melt evenly throughout the mixture. Add the butter gradually, whisking all the time, until all of it is incorporated. Scale immediately into the rings, 35 g per ring, and allow to set in the freezer.
Once the curd is frozen, remove the rings by gently warming them with a hot cloth or flashing them quickly with a blow torch. Store in the freezer or dip in white chocolate immediately.
White chocolate dip for tarts
Yield: 120 portion
1 kg Ivoire chocolate
500g cocoa butter
Melt together very gently, preferably in the hot cupboard or in the microwave. Blitz with a hand blender and pass through muslin.
Pierce each lemon tart with a fork, dip into the melted chocolate mixture, tap to remove any excess and place on a tray. Return to the freezer immediately.
Lemon sweet pastry
Yield: 60 portion
150 g soft flour
75 g unsalted butter, diced
45 g icing sugar
3 g salt
The zest of 1/2 lemons
24 g pasteurized egg yolks
Combine the flour, butter, icing sugar, salt and lemon zest in a large KitchenAid with the paddle. Mix until the mixture resembles fine bread crumbs. Stir together the egg yolks and water until homogenous. Add little by little to the flour mixture until it just comes together to form a dough. Roll on the Rondo to 2 mm sheets and dock. Cut into 5 cm rounds. Chill well. When ready to bake, place on a Silpat mat and bake at 160°C for approx. 6 minutes or until dry to the touch. Layer another Silpat mat on top and continue to bake until fully cooked and lightly golden.
Yuzu fruit curd
180g unsalted butter, at room temperature
150g caster sugar
220g Yuzu fruit puree
2 whole eggs (100 g whole eggs)
1 leaf of gold gelatine
Dice the butter and set aside. Whisk together the sugar, passion fruit puree and eggs. Place over a bain marie or into the ThermoMix and cook until well thickened and the mixture has reached a consistent temperature of 85°C. Remove from the heat. Soak the gelatine in icy water until soft. Remove the gelatine from the water, squeeze out the excess and add to the hot curd. Whisk to allow the gelatine to melt evenly throughout the mixture. Add the butter gradually, whisking all the time, until all of it is incorporated. Divide between small vac pac bags and chill immediately, then store in the freezer.
Yield: Approx 5 paco jet containers
500g caster sugar
88g lemon juice
Begin the sorbet syrup the day before you need to make the sorbet so it has time to chill properly: Combine the water, glucose and sugar in a pan and bring to a boil. Allow to chill overnight.
Pour the yogurt into a large bowl and slowly whisk in the lemon juice. Continue to whisk gently as you add the sorbet syrup in a slow stream. Whisk continuously as though you were making mayonnaise. Transfer the mixture to paco jet containers and freeze.
White chocolate décor
60 per sheet at A4 acetate
Ivorie white chocolate As required
Cocoa butter colours (yellow, golden, red etc) As required
Prepare the required amount of acetate sheets by cutting them in half so they are 30 cm x 40 cm. Prepare a similar amount of baking papers to the same size. Melt the cocoa butter colours gently, preferably in the hot cupboard or gently in the microwave. Shake well. Flick the colours carefully over the prepared acetates and allow to set. Temper the white chocolate and spread over the acetate sheets in thin layers. Allow to set until no longer tacky to the touch, cut out 1 cm x 6 cm rectangles. Cover each acetate with a sheet of baking parchment and place a tray on top to keep them flat. When you've finished all the sheets, allow to set completely for two to three hours in the chocolate fridge before removing the top tray to avoid breakages.
Yield: Approx 60 portions
150g unsalted butter
180g soft flour
100g caster sugar
Mix all ingredients together until sandy. Pour onto a Silpat mat and spread evenly. Bake at 160°C until pale brown. Wait until completely cooled then blitz in ThermoMix.
Recipe by Graham Hornigold, Hakkasan Group executive pâtissier