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Nuno Mendes creates a perfect meld of white chocolate and the fresh citrus flavours of grapefruit and lemon in this delicious recipe - and you get to burn hay to smoke the meringues.
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
9
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
2 handfuls of hay, large
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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
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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
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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
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
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Place a meringue on top of each syphon droplet, then drizzle the lemon sauce across the plate. Finally, scatter with lavender
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.