Gastronomixs

Lemon curd, lemon meringues, tonic sorbet, and orange

This composition features different types of citrus fruits. Always consider the flavour before thinking about the design. You can quickly create different structures and shapes when thinking from a technical point of view. Be creative in what you want to make and set aside all inhibitions. Taste and structure combine to create a beautiful mouthfeel and this composition has the best of both.

Lemon curd, lemon meringues, tonic sorbet, and orange

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Ingredients

3

 

lemons

200

g

confectioner's sugar, white

115

g

butter

2

 

eggs

2

 

egg yolks

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125

ml

water

250

g

sugar

150

g

egg whites

50

g

sugar

9

g

citric acid

2

 

limes, juice and zest

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5              

dl

tonic

1

dl

gin

3

dl

sugar water (1:1)

2

 

lime juice

4

leaves

gelatin, soaked in cold water

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200

g

lime juice

50

g

sugar water (1:1)

2.5

g

agar agar

200

g

butter

200

g

sugar

300

g

flour

4

 

oranges

100

ml

orange liqueur

150

ml

whipping cream

250

ml

mascarpone

2

leaves

gelatin

2

 

oranges, à vif

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Preparation method: lemon curd
  • Wash the lemons well and grate the peels into a bowl.
  • Add the juice of the lemons, followed by the sugar and butter.
  • Beat the eggs and yolks and strain through a sieve into the rest of the ingredients.
  • Heat gently in a bain-marie until the mixture begins to thicken.
  • Pour into a warm, sterilised preserving jar and seal. Store in the refrigerator until ready to serve.
Preparation method: lemon meringues
  • Heat the water and the 250g of sugar to 120°C.
  • As soon as the syrup reaches a temperature of 114°C, beat together the egg whites with the 50g of sugar on the fastest setting.
  • Once the syrup reaches 120°C, slowly drizzle it into the egg white mixture while continuing to beat.
  • Mix in the citric acid and lime zest and juice.
  • Thinly spread the egg white mixture onto baking sheets and dry in a food dehydrator for six hours at 60°C. 
  • Store the meringues in an air-tight box with silicone granules. Ensure that the meringues don't come into contact with the silicone granules by using baking paper. 
Preparation method: gin and tonic sorbet
  • Heat the tonic, gin, sugar water and lime juice for approximately 10 minutes until the alcohol has evaporated.
  • Dissolve the gelatin in this mixture and set aside to cool.
  • Turn into a sorbet using a Frix-Air or Paco-Jet.
Preparation method: Lime gel
  • Squeeze the juice from the limes. Add a little zest if desired.
  • Bring all the ingredients to the boil and pour through a fine-meshed sieve.
  • Set to cool and allow to gel.
  • Put through the blender until you have a lustrous jelly.
Preparation method: crumble
  • Gently melt the butter without letting it become too hot.
  • Pour into the mixing bowl of a planet mixer.
  • Add the sugar and mix with the wire whisk.
  • Sieve the flour twice.
  • Add the flour and mix slowly into a crumbly dough.
  • Bake at 170°C for 15 minutes.
  • Store in an air-tight container.
Preparation method: orange crème
  • Squeeze the juice from the oranges and mix with the liqueur.
  • Soak the gelatin in cold water and dissolve into the soaking water in a saucepan on low heat.
  • Mix the dissolved gelatin with the orange juice in two steps.
  • Whisk the cream in a planet mixer until semi-thick.
  • Stir the mascarpone and then combine with the orange and gelatin mixture.
  • Mix with the whisked cream. Pour the mixture into a piping bag or container and leave to firm up. 
Finishing & presentation
  • Spoon the lemon curd into the centre of the plate. Use the back of an empty squeeze bottle to make an impression in the curd.
  • Use a spoon to arrange the crumble just above the lemon curd.
  • Pipe two to three dots of the orange mousse in the impression in the curd.
  • Pipe the citrus gel into the impression as well.
  • Finish with a quenelle of tonic sorbet and meringues.

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