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Lemon curd with blackcurrant sorbet, oatmeal and mint glass

Lemon curd with blackcurrant sorbet, oatmeal and mint glass

Lemon curd with blackcurrant sorbet, oatmeal and mint glass

  • Dessert
  • medium
  • 6
  • 2 hours 20 minutes, plus freezing time

PT2H20M

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1
To begin this recipe, start with the sorbet. Prepare a stock syrup by boiling the water, sugar and glucose. As soon as the mixture boils, remove from the heat and stir to mix. This can be done in advance and refrigerated for later use
  • 125ml of water
  • 125g of caster sugar
  • 20g of glucose
2
Boil the blackcurrant purée with 250ml of the stock syrup. After the mixture has been brought to a boil, remove from heat, and allow to cool. Place in ice cream machine until frozen. Remove when finished and place in freezer
  • 500ml of blackcurrant purée
3
For the lemon curd, preheat the oven to 180°C/gas mark 4. Separate 3 of the eggs and combine 3 egg yolks, 2 whole eggs, the sugar and lemon juice in a bowl
  • 5 eggs
  • 90ml of lemon juice
  • 55g of caster sugar
4
Whisk the egg mix over a bain marie until thick. Once thick, finish with the butter, whisking until incorporated. Store in an airtight container in the fridge until ready to use
  • 100g of butter
5
For the mint glass, preheat the oven to 200ºC/gas mark 6. Place glucose, isomalt and fondant icing in a pan set on medium heat. Bring to 140°C, pour onto a baking sheet lined with a silicon baking mat and leave to cool
  • 50ml of liquid glucose
  • 100g of fondant icing
  • 50g of Isomalt sugar
6
As the glass is cooling, place the mint leaves on the top. Allow to cool completely and solidify. Place into a blender and blend to a fine powder, then place back onto a baking sheet lined with a silicon baking mat
  • 20 fresh mint leaves
7
Bake the sugar and mint mixture in the oven, checking regularly, until the sugar melts and forms a clear sheet. Allow to cool at room temperature
8
For the oatmeal, preheat the oven to 160ºC/gas mark 3. Mix all the dry ingredients together in a mixing bowl. Melt the butter in a pan, then pour into the dry mixture and incorporate
  • 55g of plain flour
  • 170g of porridge oats
  • 30g of caster sugar
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 110g of butter
9
Place the oatmeal in a shallow baking tray lined with parchment paper and bake in the oven for 9 minutes, or until lightly golden
10
To make the meringue, boil the sugar, water and glucose to 120°C
  • 200g of caster sugar
  • 20g of glucose
  • 80ml of water
11
Separate the eggs and whisk the egg whites to soft peaks. Pour the hot sugar mixture on slowly and keep whisking until cool
  • 3 eggs
12
Place some oatmeal crumbs in the bottom of 6 small bowls and pipe lemon curd over the top. Include a small sprinking of oatmeal, a small scoop of sorbet, a shard of mint glass and a swipe of the Italian meringue, toasted with a blowtorch, in each bowl. Garnish with mint leaves

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Ingredients

Metric

Imperial

Lemon curd

Blackcurrant sorbet

  • 500ml of blackcurrant purée
  • 125ml of water
  • 125g of caster sugar
  • 20g of glucose

Mint glass

Oatmeal

  • 170g of porridge oats
  • 55g of plain flour
  • 30g of caster sugar
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 110g of butter

Italian meringue

  • 200g of caster sugar
  • 80ml of water
  • 20g of glucose
  • 3 eggs

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