PASTRY - CITRUS by Gary Jones

Gary Jones

Gary Jones

25th January 2014

PASTRY - CITRUS by Gary Jones

A theme on citrus fruit by Gary Jones.
A crumbly sable topped with a lemon cream set in cocoa butter, lemon and basil sorbet, candied lemon lace, surrounded with a lemon butterscotch sauce, lemon grass foam and pink grapfruit chunks and sauce.
Photography by John Arandhara Blackwell

Ingredients

  • 120g PBR - Lemon Butterscotch Sauce
  • 20ea PBR - Linzer lemon for theme, 7cm diameter sable
  • 20ea PBR - Lemon cream disc for theme
  • 400g PBR - Sorbet lemon basil, small quenelle
  • 300g PBR - Lemongrass (or verbena) gelified foam, 2 x 2cm cubes/dish
  • 240g Pink grapefruit, segments, cut 1cm cubes approx
  • 100g PBR - Pink grapefruit sauce
  • 60g PBR - Candided lemon laces zest, 7cm long
  • 20g PBR - Lime sugar powder
  • PBR - Candied lemon laces Zest
  • Water
  • Lemon juice, fresh
  • Lemon, laces zest peeled with apple peeler
  • Castor sugar
  • PBR - Lemon Butterscotch Sauce
  • Water
  • Glucose liquid
  • Castor sugar
  • Lemon juice, freshly squeezed
  • Lemon zest, grated
  • Whipping cream
  • PBR - Lemon cream disc for theme
  • FOR THE CREAM
  • 500g Free range egg
  • 200g Castor sugar
  • 140g Lemon juice
  • 140 Whipping cream (UHT)
  • 140g Double cream
  • 0g Lemon zest
  • TO FINISH
  • 100g Cocoa butter, melted around 45 degrees C
  • PBR - Lemongrass ( or verbena) gelified foam
  • Castor sugar
  • Water
  • Lemon juice or Bergamotte lemon juice
  • Gelatine - fish
  • Water, to hydrate gelatin
  • Fresh Lemongrass
  • PBR - Lime Sugar Powder
  • 4 ea Lime, grated
  • 50g Castor sugar
  • PBR - Linzer Lemon for theme
  • 275g Unsalted butter
  • 90g Icing sugar
  • 3g Salt
  • 10g Free range egg, yolks
  • 50g Flour, potato fecule
  • 6g Lemon, zest
  • 250g Plain flour, MB T55
  • PBR - Pink grapefruit sauce
  • Pink grapefruit, juice
  • Crystal glaze Valhrona
  • Xantana (600g), Xanthan powder
  • PBR - Sorbet Lemon basil
  • Water
  • Castor sugar
  • Milk powder, suprema
  • Glucose powder Morsweet
  • Stabiliser super neutrose
  • Fresh basil leaves
  • Lemon, organic and juice freshly squeezed

Method

TO ASSEMBLE IN SERVICE:

On a white round plate, pipe the lemon butterscotch sauce .Place in the center a disc of freshly baked sable topped with a

the lemon cream dipped in cocoa butter.

Place 3 cubes of frozen gelified foam, grapefruit segments and grapefruit sauce.

Sprinkle with the lime sugar and finish with a small quenelle of lemon and basil sorbet and a candided lemon lace.

PBR - Candied lemon laces Zest

METHOD & HACCP

1. using a mechanical apple peeler , peel lemons into laces

Blanch twice in boiling water and refresh each time

2. Bring the water and lemon juice to the boil and add the zest.

3. Turn heat off and leave on pilot light (do not boil or it will break the laces).

4. Add the sugar a teaspoon at a time every 15 mins

5. Cook until tender and slightly candied. Transfer ( without damaging the laces, into a large flat container to cool then

store in the fridge.

PBR - Lemon Butterscotch Sauce

METHOD & HACCP

1. Bring to a blond caramel the sugar, glucose and water

2. Pour the hot lemon juice and zests on the top, slowly then the hot whipping cream

3. Stir well, and bring back to the boil for 1 min, until it reaches 72 brix , then PASS the mixture onto a shallow tray over ice

to cool down quickly

4. The sauce must be yellow in colour

PBR - Lemon cream disc for theme

METHOD & HACCP:

2. Blitz and pass the egg

3. Put all the ingredients except the lemon zests into the Thermomix set at 80 degres C. and medium speed for about 10 mn

4. When it gets to the temperature transfer to cool down over a ice bain marie

5. When cool but liquid still, loosen with a whisk and fill the rings, all ready on a cold flat tray covered with a plastic sheet,

with 45 g each.

6. Freeze

TO ASSEMBLE IN SERVICE:

Demould from the ring and dip quickly into melted cocoa butter around 45*C using cocktail sticks

Allow to set and reserve in the fridge to defrost before service or keep in place in the freezer.

PBR - Lemongrass ( or verbena) gelified foam

METHOD & HACCP:

1. Bring water and sugar to the boil and infuse in, the crushed and chopped lemongrass for about 30-40 mn

2. Pass through a strainer,warm slightly to disolve in the hydrated gelatin and add the lemon juice.

3. Set in the fridge overnight.

4. Whisk the jelly in the mixer for abot 35-40mn untill light fluffy white mousse

5. Pour into a 2 cm deep frame on a tray covered with plastic sheet and level up.

6. Allow to freeze completly and cut into 2 cm cubes.

7. Reserve in the fridge for service or in the freezer for mep.

PBR - Lime Sugar Powder

PRESERVATION: fresh before each service

METHOD & HACCP

1. zest the limes and mix with the sugar

2. dry in the rack for a couple of hours

PBR - Linzer Lemon for theme

METHOD & HACCP:

1. cook the yolks in the microwave and pass through fine sieve

2. seive together the flours and icing sugar into a mixing bowl

3. add the softened butter and rest of ingredients. Mix until incorporated but not too much.

4. roll the dough to 4mm thick between 2 sheets of paper and cut discs of 7 cm diam

5. cook on SILPAIN in the large fondant ring in the fan oven @175*C for 8-10 mins until a light golden colour

PBR - Pink grapefruit sauce

METHOD & HACCP:

1. squeeze the grapefruits and pass the juice

2. blitz in the glaze and xanthan powder

3. leave in the fridge to set

PBR - Sorbet Lemon basil

METHOD & HACCP

1. make a syrup with the water and the pre mixed powder.

2. Infuse in the basil for about 30mn with clingfilm to contact

3. pass and add the freshly squeezed lemon juice

4. Churn fresh before service.

5. Churn at 26 brix.