> Recipes > Lemon

Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly

Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly

Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly

PT2H30M

Why not try?

1
For the olive oil jelly, mix the pectin with 25g of the caster sugar. Mix the glucose powder with the remaining sugar. Place the water in a suitable sized pan
  • 7.5g of pectin
  • 225g of caster sugar
  • 31g of glucose powder
  • 185ml of water
2
Bring to the boil, whisk in the pectin mixture and return to the boil again. Whisk in the glucose powder mix, bring back to the boil and cook to 107°C
3
At this stage, remove from the heat. Whisk in the olive oil followed by the tactic acid and continue to whisk for about 15 seconds, until the mix has emulsified
  • 100ml of olive oil
  • 4g of tactic acid, equal quantities of tactic acid and water, left overnight
4
Pour into a 19 x 9 x 0.7 cm mould and set. Cut into 0.7cm dice and store in the fridge until needed
5
For the diced fennel, put the water and xylitol in a pan and bring to the boil. Place the diced fennel in a small pan and cover with the warm xylitol mixture. Place on a low heat and cook until the fennel is tender
  • 50ml of water
  • 5g of xylitol
  • 1 fennel bulb, cut into 3mm dice
6
When cooked, allow to cool in the liquid (the fennel should be just covered in stock – discard excess)
7
To make the fennel crunch, place all the ingredients in a mixing bowl and beat with a paddle to form a dough. Cover and place in the fridge to chill and rest
  • 2g of fennel pollen
  • 25g of caster sugar
  • 25g of Demerara sugar
  • 50g of ground almonds
  • 50g of butter
  • 50g of flour
8
Preheat the oven to 160°C/gas mark 4. When chilled, break the dough into smaller pieces and place on a silicone baking mat. Bake in the oven for 8 – 10 minutes until golden brown. Allow to cool, then crush into a powder
9
To make the fennel granita, freeze the green of the fennel in the freezer. Place the frozen fennel and the rest of the ingredients in the blender and blitz until puréed. Pass through a fine sieve into a shallow tray and freeze, whisking every so often to avoid clumps forming
  • 65g of fennel bulb
  • 30g of fennel fronds
  • 85ml of water
  • 85ml of stock syrup
10
To make the fennel pollen ice cream, place the fennel pollen, milk and cream into a pan and bring to the boil. Whisk the xylitol, eggs and trimoline together in a mixing bowl
  • 3g of fennel pollen
  • 250ml of whole milk
  • 165ml of UHT whipping cream
  • 35g of xylitol
  • 2 egg yolks
  • 20g of trimoline
11
Pour the milk onto the eggs, whisking continuously. When incorporated, pour the mixture back into a clean pan and cook slowly to 86°C. Pass the mix through a chinois over an iced bain marie. Freeze in an ice cream maker
12
For the fennel pollen tuile, dissolve the sugar in enough water to just cover and add the glucose, then cook on a medium-high heat to 150˚C. Add the butter, then the nuts. Allow to cool on a silicone baking mat. Blitz to form a powder and add the pollen
  • 50g of sugar
  • 40ml of glucose
  • 5g of butter
  • 40g of ground almonds
  • 1g of fennel pollen
13
Spread thinly on a tray and bake at 180˚C/Gas mark 6 until ready. Remove from the oven then roll out thinly between sheets of silicone paper. Remove the sheets of silicone paper and break the tuiles into shards
14
To make the lemon mousse, soak the gelatine in cold water. In a heatproof bowl, whisk the yolks, xylitol and lemon juice over a bain marie. When the sabayon is at ribbon stage (i.e. makes a trail in the mixture) put the sabayon and drained gelatine into an electric mixer and make sure it is fully incorporated. Whisk until cool
  • 0.5g of gelatine
  • 1 egg yolk
  • 40g of xylitol
  • 17ml of lemon juice, boiled
  • 75ml of double cream
15
Whip the cream to a soft peak, then fold in, mixing thoroughly. Place into a piping bag
16
For the lemon parfait, soak the gelatine in cold water. Place the yolks in the bowl of a food mixer and whisk. Add the sugar to a pan with just enough water to coat the sugar. Pour in the lemon juice and cook to 118°C
  • 1g of gelatine
  • 4 egg yolks
  • 75g of caster sugar
  • 20ml of lemon juice, boiled
17
Pour the hot lemon syrup over the yolks and continue to whisk until cold. Warm 10ml of the cream and add the drained gelatine, stirring until fully incorporated
  • 10ml of UHT whipping cream
18
Whisk the rest of the cream to soft peaks and fold into the egg yolk mixture. Pour into a prepped 14 x 19 x 1cm tray. Freeze until required, then cut out with a 2cm diameter metal ring
  • 65ml of UHT whipping cream
19
To serve, pipe blobs of lemon mousse randomly on a plate. Sprinkle some of the fennel crunch over the mousse. Place 9 pieces of olive oil jelly on the plate and place 6 pieces of parfait on the top of the garnish
20
Using a cold spoon, sprinkle the fennel granita over the top. Stand 5 shards of fennel pollen tuille up against the parfait and finish with a roche of fennel pollen ice cream and some dried fennel shoots
  • 2 2/3 handfuls of fennel cress

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Lemon parfait

Fennel pollen ice cream

Fennel granita

Olive oil jelly

  • 100ml of olive oil
  • 7.5g of pectin
  • 225g of caster sugar
  • 31g of glucose powder
  • 185ml of water
  • 4g of tactic acid, equal quantities of tactic acid and water, left overnight

Lemon mousse

Fennel pollen tuille

Fennel crunch

Diced fennel

To plate

Comments ()

Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...