Honey crémeux and lemon curd with bergamot gel and honeycomb tuile
- medium
- 10
- 3 hours 30 minutes plus 24 hours for chilling ice cream and setting time
In this slightly whimsical dessert from Lorna McNee, a large honeycomb mould is used to freeze lemon curd into a sunshine yellow base for a simple milk ice cream, whilst a smaller honeycomb mould is used to shape a delicate, buttery tuile. The whole dish is finished with homemade lavender-infused honey, and a refreshing bergamot gel.
Ingredients
Metric
Imperial
Milk ice cream
- 250g of double cream
- 300g of whole milk
- 50g of caster sugar
- 3.5g of ice cream stabiliser
- 200g of condensed milk
- 1 pinch of salt
Lemon curd
- 160g of eggs
- lemon zest, from 2 lemons
- 115g of lemon juice
- 160g of cane sugar
- 250g of butter
Lavender honey
- 500g of honey
- 15g of dried lavender buds
Bergamot gel
- 100g of bergamot juice
- 10g of caster sugar
- 50g of water
- 2g of agar agar
Honey crémeux
Garnish
- olive oil
Equipment
- Ice cream maker
- honeycomb mould
Method
Bring the milk and cream for the milk ice cream to a simmer
- 250g of double cream
- 300g of whole milk
Mix the sugar and the stabiliser together, then add to the milk mix and boil for 1 minute
- 50g of caster sugar
- 3.5g of ice cream stabiliser
Add the condensed milk and a pinch of salt and boil for a further 1 minute
- 200g of condensed milk
- 1 pinch of salt
Store in the fridge for 24 hours then freeze in a paco container and churn when needed or churn in an ice cream machine
Add all ingredients for the lemon curd apart from the butter into a bowl set over a bain Marie or into a Thermomix
- 160g of eggs
- lemon zest, from 2 lemons
- 115g of lemon juice
- 160g of cane sugar
Whisk or blend until the mixture reaches 85°C
Sieve the curd and put into a clean bowl set over a bain Marie or Thermomix
Add in the butter slowly whilst whisking or blending until all emulsified in
- 250g of butter
Place into the larger honeycomb moulds and freeze. Once ready, pop out and store in the freezer until needed
Preheat the oven to 160°C
Put the icing sugar and flour for the tuiles in a bowl and mix well
- 100g of icing sugar
- 100g of plain flour
Beat in the egg white with a Maryse or wooden spoon
- 100g of egg white
Beat in the butter with Maryse until all emulsified and smooth
- 100g of butter, melted
Spread onto the smaller honeycomb moulds and bake in the oven for 8 minutes
Cut into your desired shape whilst still warm
For the lavender honey, caramelise the honey in a pan gently for around 20 minutes, or until it becomes more golden
- 500g of honey
Drop in the dried lavender and let infuse for 1 hour
- 15g of dried lavender buds
Pass and reserve in jars
For the bergamot gel, bring all the ingredients to the boil, whisking to dissolve the agar agar, then remove from the heat
- 100g of bergamot juice
- 10g of caster sugar
- 50g of water
- 2g of agar agar
Set aside to cool them transfer to the fridge to set
Once set, blend until smooth
For the honey crémeux, heat the milk and add to the honey. Be careful as this will cause the honey to bubble up dramatically, and it’s very hot
- 400g of milk
- 130g of honey
Pass off the milk and honey mixture, then return to the pan
Whisk in the cornflour and boil for 1 minute, then remove from the heat and whisk in the gelatine
- 30g of cornflour
- 1 1/2 bronze gelatine leaves, bloomed
Emulsify in the butter
- 30g of cornflour
Before service, reheat and whisk until smooth
To serve, remove the lemon curd from the mould and place directly onto the plate
Fill each of the honeycomb holes with honey crémeux, bergamot gel and olive oil
- olive oil
Rocher a spoon of ice cream on top
Top with the tuile and then drizzle on honey
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