Lemon, Fennel Pollen, Olive Oil

Adam Simmonds

Adam Simmonds

5th February 2013
Adam Simmonds

Lemon, Fennel Pollen, Olive Oil

Lemon, Fennel Pollen, Olive Oil by Adam Simmonds, Danesfield House, Marlow - Serves 6


  • Lemon Parfait:
  • 1g gelatine, soaked and drained
  • 75g egg yolks
  • 70g sugar
  • water, as needed
  • 10g fresh lemon juice, boiled
  • 75g UHT cream
  • Fennel Pollen Ice Cream:
  • 1.5g fennel pollen
  • 140g milk
  • 82g UHT whipping cream
  • 17g Xylitol
  • 20g egg yolks
  • 10g Trimoline
  • Olive Oil Jelly:
  • 3.25g pectin
  • 112g sugar
  • 92g water
  • 15g glucose powder
  • 20g olive oil
  • 2g tartaric acid
  • Fennel Meringue:
  • 15g Isomalt
  • 10g sugar
  • 13g water
  • 57g pasteurised egg yolks
  • 1g dried bronze fennel powder
  • Lemon Curd:
  • 2 lemons, zested
  • 125g unwaxed lemon juice
  • 18g corn flour
  • water, as needed
  • 75g whole eggs
  • 75g egg yolks
  • 75g sugar
  • 75g butter
  • Fennel Crunch:
  • 12g Demerara sugar
  • 12g sugar
  • 0.75g fennel pollen
  • 25g flour
  • 25g ground almonds
  • 25g butter
  • Olive Oil Powder:
  • 5g olive oil
  • 9g Sosa Maltosec
  • Fennel Espuma:
  • 32g sugar
  • 150g water
  • 42g fennel, diced
  • 7g bronze fennel
  • 5g unwaxed lemon juice
  • 1.25 leaves gelatine, soaked and drained
  • Fennel Granita:
  • 130g water
  • 22g sugar
  • 130g fennel, finely diced
  • 4g bronze fennel


Lemon Parfait:
In a machine mixing bowl, put the egg yolks onto whisk.Dissolve the sugar with a little water in a clean pan and cook to 118°C.Pour the syrup over the yolks and whisk until cool.Add the gelatine to the warm lemon juice, combine thoroughly and add to the egg yolks.Add the cream and mix well.Pour into moulds measuring 2cm x 7cm, lined with acetate.Freeze until required.
Fennel Pollen Ice Cream:
Place the fennel, milk and cream into a pan and bring to the boil.Whisk the Xylitol, egg yolks and Trimoline together.Pour the milk onto the eggs, whisking continuously.Put back into a clean pan and slowly cook to 86°C.Pass the mix through a chinois over ice and freeze in a Pacojet container.Churn in the normal way, ensuring you remove all of the air.Place back into the freezer to allow to set slightly, before quenelling.
Olive Oil Jelly:
Mix the pectin with 10% of the sugar.Mix the glucose powder with the remaining sugar.Place the water into a suitably sized pan and bring to the boil.Whisk in the pectin mixture and return to the boil.Whisk in the glucose powder and mix well.Return to the boil and cook to 107°C; remove from the heat.Whisk in the olive oil, followed by the tartaric acid and continue to whisk for 15 seconds.Pour into a mould and set.Cut into a small dice.
Fennel Meringue:
Dissolve the Isomalt and sugar into the water.In a clean pan, bring to 121°C.Pour the mix onto the egg whites.Weigh out 100g of the meringue and mix in 0.8g of the fennel powder.Spread thinly onto a Silpat mat and dust with the remaining fennel powder.Bake in an oven at 110°C for approximately 12 minutes, or until it is hard.
Lemon Curd:
Boil the lemon juice and zest together and pass into a clean pan.Mix the corn flour with enough water to make a smooth paste and add to the lemon juice.Add all of the remaining ingredients except the butter and cook to 90°C.Whisk in the butter and remove from the heat.Once all the butter is incorporated cool quickly.
Fennel Crunch:
Place all the ingredients together in a machine mixing bowl.Using the paddle, bring the ingredients together to form a dough.Chill and rest.Break the dough into smaller pieces and bake on a Silpat mat at 160°C for 8-10 minutes, or until golden brown.Allow to cool before crushing into a powder.
Olive Oil Powder:
Place the olive oil in a bowl.Add the Maltosec gradually, whisking constantly.Continue whisking until a powder has formed.
Fennel Espuma:
Bring the sugar and water to the boil.Add the fennel and bronze fennel to the pan and return to the boil.Remove from the heat and allow to cool.Blitz in a Vita-Prep and pass through a muslin cloth.Add the lemon juice to the fennel syrup.Warm one quarter of the syrup and add the gelatine to dissolve.Add the remaining syrup to the pan and mix thoroughly.Place into a siphon gun and charge twice.
Fennel Granita:
Bring the water and sugar to the boil. Remove from the heat.Add the fennel and cover the pan with cling film. Allow to cool.Freeze the bronze fennel in liquid nitrogen.Place all the ingredients into a Vita-Prep and blitz. Pass through a muslin cloth.Freeze with liquid nitrogen before serving.

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