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

Ingredients

Fruit & Vegetables

  • 20ml of lemon juice, boiled
  • 65g of fennel bulb
  • 30g of fennel fronds
  • 17ml of lemon juice, boiled
  • 1 fennel bulb, cut into 3mm dice

Speciality Ingredients

  • 1g of gelatine
  • 35g of xylitol
  • 20g of trimoline
  • 4g of tactic acid, equal quantities of tactic acid and water, left overnight
  • 0.5g of gelatine
  • 40g of xylitol
  • 40ml of glucose
  • 5g of xylitol

Store Cupboard

  • 4 egg yolks
  • 75g of caster sugar
  • 2 egg yolks
  • 7.5g of pectin
  • 225g of caster sugar
  • 31g of glucose powder
  • 1 egg yolk
  • 50g of sugar
  • 40g of ground almonds
  • 25g of caster sugar
  • 25g of Demerara sugar
  • 50g of ground almonds
  • 50g of flour

Dairy

  • 75ml of UHT whipping cream
  • 250ml of whole milk
  • 165ml of UHT whipping cream
  • 75ml of double cream
  • 5g of butter
  • 50g of butter

Spices & Dried Herbs

  • 3g of fennel pollen
  • 1g of fennel pollen
  • 2g of fennel pollen

Beverages

  • 85ml of water
  • 185ml of water
  • 50ml of water

Delicatessen

  • 85ml of stock syrup

Oils & Vinegars

  • 100ml of olive oil

Salad & Fresh Herbs

  • 1 handful of fennel cress, dry