- LEMON CUSTARD
- Boil zest & juice reduce heat simmer for 2 minutes pour in the cream bring back to the boil
- whisk the egg yolks & sugar add to the cream take of the heat & whisk, mix in the soak gelatine & chilled butter, pass on to trays, bain maire 30 mins at 120c cool, chill then cut
- finish with caster sugar & blow torch until caramelised
- RASPBERRY SORBET
- Soaking the gelatine in cold water . Bring the sugar and water to the boil, remove from the heat and whisk in the gelatine until completely dissolved
- Whisk in the raspberry purée and lemon juice, pass into a Pacojet container and freeze.
- Pacojet 10 minutes before serving
- FINISH
- s/v Swiss meringue
- brenton crumb
Lemon “brulee” raspberry sorbet by Daniel Watkins
Daniel Watkins
30th April 2014
Lemon “brulee” raspberry sorbet by Daniel Watkins
Lemon “brulee” raspberry sorbet by Daniel Watkins
Ingredients
Method
LEMON CUSTARD
Boil zest & juice reduce heat simmer for 2 minutes pour in the cream bring back to the boil.
Whisk the egg yolks & sugar add to the cream take of the heat & whisk, Mix in the soak gelatine & chilled butter, pass on to trays, bain maire 30 mins at 120c cool, chill then cut.
Finish with caster sugar & blow torch until caramelised
RASPBERRY SORBET
Soaking the gelatine in cold water . Bring the sugar and water to the boil, remove from the heat and whisk in the gelatine until completely dissolved
Whisk in the raspberry purée and lemon juice, pass into a Pacojet container and freeze.
Pacojet 10 minutes before serving
FINISH
s/v Swiss meringue
brenton crumb
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