Lemon, coffee, pumpkin

chris underwood

chris underwood

27th March 2014
chris underwood

Lemon, coffee, pumpkin

Lemon, coffee and pumpkin by Chris Underwood


  • Coffee Fluid Gel:
  • 125ml espresso coffee
  • 60g sugar
  • 3g agar agar
  • Lemon Puree:
  • 10 lemons
  • Sugar to taste
  • Olive oil to taste
  • Stock syrup to taste
  • Pumpkin Ice Cream:
  • 300g roasted pumpkin puree
  • 60g egg yolks
  • 140g sugar
  • 380ml milk
  • 80ml cream
  • 1 cinnamon stick
  • Lemon Olive Oil Cake:
  • 45g brioche crumbs
  • 105g ground almonds
  • 150g sugar
  • 1 tsp baking powder
  • 4 whole eggs
  • 210ml olive oil
  • Zest of three lemons
  • Lemon Chiboust
  • Lemon Swiss Meringue:
  • 300ml lemon juice
  • 140g egg yolks
  • 130g egg whites
  • 280g sugar
  • 250ml whipping cream
  • 50ml milk
  • Splash white wine vinegar
  • 2 vanilla pods (seeded) place into cream
  • 50g Demerara sugar ground to a powder
  • French Meringue:
  • 1 egg white
  • 3 tbsp sugar
  • 1 vanilla pod (seeds only)
  • Garnish:
  • Peeled, skinned and chopped lemon


Coffee Fluid Gel:
1. Mix coffee with sugar
2. Add agar agar
3. Bring the mixture to boil, stirring continuously
4. Place in bowl to set and refrigerate
5. Blend until smooth
Lemon Puree:
1. Peel lemons and remove all the pith
2. Place in just enough cold water to cover and bring to boil
3. Drain and refresh water, repeating steps 2 and 3 five times
4. Take off all skin from lemon and roughly chop
5. Add to a wide pan with half the sugar
6. Reduce the mixture without colouring
7. While still warm blend together adding oil and syrup for consistency
8. Adjust flavour with lemon juice to refresh, adding more sugar for sweetness if necessary
Pumpkin Ice Cream:
1. Mix egg yolks with sugar
2. Place milk, cream and cinnamon in a saucepan and bring to the boil
3. Pour half of the cinnamon-infused milk/cream onto the yolk and sugar mix
4. Put back into the pan and cook slowly to 82°C
5. Pass through a chinois into a bowl over ice
6. Add pumpkin puree when the liquid has cooled
7. Place in Paco jet containers and freeze to -20°C
Lemon Olive Oil Cake:
1. Mix all the dry ingredients together in a large mixing bowl
2. Whisk eggs and oil zest together and add to dry ingredients, incorporating thoroughly
3. Cook for 40-50 minutes at 110°C
Lemon Chiboust
Lemon Swiss Meringue:
1. Mix egg yolks with 180g sugar and add lemon juice
2. Place on low heat and cook until the mixture thickens, set aside to cool
3. Whip the egg whites, remaining sugar and vinegar to soft peaks
4. To make the meringue, incorporate the egg whites into lemon custard mix
5. Fold in semi whipped cream and vanilla seeds, adjusting the consistency with milk if needed
6. Place in lined tray/mould and refrigerate until ready to use
7. Cover with the powdered Demerara sugar and blow torch until golden
French Meringue:
1. Pre-heat oven to 80-90°C
2. Whip the egg white in bowl of a standard mixer on medium speed to soft peaks
3. Slowly add the sugar, whipping until firm peaks form
4. Add the vanilla seeds and mix in thoroughly
5. Using a cranked palette knife spread thin 3” circles of the meringue onto a silpat-lined tray
6. Place in oven and dry until crisp
7. Let meringue cool then carefully remove the circles and store in airtight container until ready to use
Plating suggestion:
1. Swipe lemon purée across the plate
2. Place the lemon cake slice on top of the lemon puree
3. Scatter with fresh segments of lemon
4. Place lemon chiboust to one side of the cake
5. Pipe blobs of the coffee gel around the plate
6. Place pumpkin ice cream on the opposite side of cake to the chiboust

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