For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.
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To make the white chocolate mousse, melt the white chocolate in a bowl over a saucepan of boiling water
250g of white chocolate
Whip the whipping cream
500ml of whipping cream
Make a sabayon by whisking the eggs, egg yolks and sugar in a bain marie until the mixture is thick enough to hold a trail
3 egg yolks
10g of caster sugar
Soak the gelatine leaves in cold water for 5 minutes to soften. Mix the hot sabayon with the soaked gelatine leaves and cool until thick but not set
4 sheets of gold gelatine
Mix the melted white chocolate with the sabayon and whipped cream to make a mousse. Put in the fridge until ready to serve
Preheat the oven to 80°C/Gas mark 1/4
Next make the meringue. Whip the egg whites with the sugar and when thoroughly blended, fold in the icing sugar by hand
4 egg whites
100g of caster sugar
100g of icing sugar
Use a piping bag to make small dots of the mixture on a baking tray, pulling up the bag to give them points on top, then cook for 1 1/2 hours in the oven
Place the hay in the base of a large pot. Put the meringues on a tray above the hay, burn the hay and cover it with foil to contain the smoke. Leave for 2 hours
5 1/3 handfuls of hay, large
To make the lemon sauce, cook the lemon juice, reserved segments and zest with the sugar in a pan until it forms a thick sauce. Strain and set aside
5 lemons, juiced, zested with flesh cut into segments
250g of caster sugar
Make a sugar syrup by boiling the water and sugar together. Take the pink grapefruit juice and mix with the syrup, atomised glucose, dextrose and ice cream stabilizer. Put in the fridge to cool and then churn in an ice cream maker
50ml of water
50g of caster sugar
400ml of pink grapefruit juice
40g of atomised glucose
10g of dextrose
5g of ice cream stabiliser
Finally, make the white chocolate syphon. Soak the gelatine leaves in cold water for 5 minutes to soften. Boil the milk with the glucose and add the white chocolate, stir and add the soaked gelatine leaves. Cool and put in a syphon bottle or cream whipper
4 sheets of gold gelatine
700ml of milk
30ml of liquid glucose
400g of white chocolate
To plate, spoon the white chocolate mousse onto the centre of each plate. Place a scoop of the sorbet on top of the mousse, then emit the white chocolate syphon mixture in four droplets around the stack
Place a meringue on top of each syphon droplet, then drizzle the lemon sauce across the plate. Finally, scatter with lavender
2 sprigs of lavender
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