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
5.00

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.

First published in 2024

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

Tuille

  • 100g of icing sugar
  • 100g of plain flour
  • 100g of egg white
  • 100g of butter, melted

Lavender honey

Bergamot gel

Honey crémeux

  • 400g of milk
  • 130g of honey
  • 30g of cornflour
  • 1 1/2 bronze gelatine leaves, bloomed
  • 170g of butter

Garnish

  • olive oil

Equipment

  • Ice cream maker
  • honeycomb mould

Method

1

Bring the milk and cream for the milk ice cream to a simmer

  • 250g of double cream
  • 300g of whole milk
2

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
3

Add the condensed milk and a pinch of salt and boil for a further 1 minute

  • 200g of condensed milk
  • 1 pinch of salt
4

Store in the fridge for 24 hours then freeze in a paco container and churn when needed or churn in an ice cream machine

5

Add all ingredients for the lemon curd apart from the butter into a bowl set over a bain Marie or into a Thermomix

6

Whisk or blend until the mixture reaches 85°C

7

Sieve the curd and put into a clean bowl set over a bain Marie or Thermomix

8

Add in the butter slowly whilst whisking or blending until all emulsified in

9

Place into the larger honeycomb moulds and freeze. Once ready, pop out and store in the freezer until needed

10

Preheat the oven to 160°C

11

Put the icing sugar and flour for the tuiles in a bowl and mix well

  • 100g of icing sugar
  • 100g of plain flour
12

Beat in the egg white with a Maryse or wooden spoon

13

Beat in the butter with Maryse until all emulsified and smooth

14

Spread onto the smaller honeycomb moulds and bake in the oven for 8 minutes

15

Cut into your desired shape whilst still warm

16

For the lavender honey, caramelise the honey in a pan gently for around 20 minutes, or until it becomes more golden

17

Drop in the dried lavender and let infuse for 1 hour

18

Pass and reserve in jars

19

For the bergamot gel, bring all the ingredients to the boil, whisking to dissolve the agar agar, then remove from the heat

20

Set aside to cool them transfer to the fridge to set

21

Once set, blend until smooth 

22

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
23

Pass off the milk and honey mixture, then return to the pan

24

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
25

Emulsify in the butter

  • 30g of cornflour
26

Before service, reheat and whisk until smooth

27

To serve, remove the lemon curd from the mould and place directly onto the plate

28

Fill each of the honeycomb holes with honey crémeux, bergamot gel and olive oil

  • olive oil
29

Rocher a spoon of ice cream on top

30

Top with the tuile and then drizzle on honey

A protégé of the late Andrew Fairlie and now one of the chefs at the forefront of Scotland’s fine dining scene, Lorna McNee’s refined style of cookery is all about celebrating her country’s incredible natural larder through carefully constructed dishes. This has seen her become the only female chef in Scotland to currently hold a Michelin star.

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