Lemon Tart
Whisk sugar and eggs together. Bring lemon juice to a boil and pour over eggs. Whisk in cream.
Heat whole mixture to 45 on low heat stiring gently, not making any foam.
Pour into a perpared tart base.
Bake at 100c 40 mins or until just set like crème brulee.
Cut into portions. Sprinkle the top with caster sugar and burn the top to caramelize
Lime verbena frozen whipped jelly:
Make a syrup with the sugar, water and lime juice and bring to the boil, infuse the verbena for 10 minutes, pass and reheat with the gelatine to dissolve it.
CHILL overnight if possible.
Whip in kitchen aid, spread onto aluminium tray with sides lined with Acetate, makes ½ tray, spread smooth and cover with acetate. Freeze.
semi thaw to cut on guitar using 2cm cutter.
Soft lemon Italian Meringue
Whip egg whites slowly
Boil sugar to 121. When sugar reaches tempurature, slowly stream it in to whites while contiuning to whisk.
Whisk on medium speed until meringue has cooled.
Fold in lemon powder.
Place in a piping bag with #9 nozzle.
Passionfruit gel
Mix the sugar with the agar agar.
Heat all the puree together to 60 degrees
Whisk in sugar agar agar mixture. And bring to the boil.
Boil for 1 minute
Chill puree completely then blitz until smooth in thermo mix or blender.
Pass through a fine conical sieve.