Lemon Orchid - Chef Recipe by Remold Fernando

Ingredients

Lemon curd:

30g lemon purée
25g sugar
50g eggs
2g gelatin
20g butter

Citrus crumble:

10g gluten-free flour
10g sugar
9g cocoa powder
2g salt
3g lemon zest
9g melted butter

Lemon jelly:

50g lemon purée
20g sugar
2g gelatin

Garnish:

Yuzu pearls
Dehydrated lemon slice

Method

Lemon curd:

Boil lemon and sugar. Add eggs and whisk at medium heat until blended.

Add gelatin and butter and transfer to a small bowl.

Keep in fridge until ready to serve.

Citrus crumble:

Put flour, sugar, cocoa powder, salt and lemon zest into a bowl.

Add melted butter and mix until a crumbly mixture. Place on a baking tray and bake at 180 C for 7 minutes.

Lemon jelly:

Boil lemon purée and sugar, add gelatin. Put into a mold and keep in the fridge until set.

To serve:

Place crumble onto plate, top with a quenelle of lemon curd and cubes of lemon jelly. Garnish with mint leaves and dehydrated lemon.

Recipe provided by Eleonore's