Lemon Curd & Malted Crumble
Corporate chef
Step 1 Lemon curd
| 4g | (0,9%) | Pectin X58 ( ) |
| 3g | (0,7%) | ProPure Chaud - Potato () |
| 100g | (22,9%) | Sugar |
| 80g | (18,3%) | Pear purée (Les Vergers Boiron) |
| 200g | (45,8%) | Organic lemon juice (about 5 lemons) |
| 150g | (11,4%) | Soft butter |
Mix the pectin with a little sugar.
Weigh out the remaining sugar in a saucepan, then zest the lemons with a microplane.
Add the lemon juice and pear purée.
Heat and whisk in the pectin/sugar mixture. Bring to the boil. Cool to 40°C.
Add butter in pieces and blend without incorporating air (always sweep with a pastry blender).
Leave to set in a cool place.
Step 2 Malted crumble
| 75g | (30,6%) | Soft butter |
| 50g | (20,4%) | Brown sugar |
| 100g | (40,8%) | T65 flour |
| 20g | (8,2%) | Flavamax malted rye flour (Louis François) |
Mix all ingredients with a leaf mixer.
Crumble onto a non-stick baking sheet.
Bake at 160°C / Fan 4 / Humidity 30% / 15 minutes.
Cool and store in cartons.
Step 3 Lime sorbet with sage
| 15g | (0,8%) | Skimmed milk powder (Louis François) |
| 345g | (18,4%) | Sugar |
| 138g | (7,4%) | Glucose syrup DE40 () |
| 561g | (29,9%) | Lime juice (Les Vergers Boiron) |
| 770g | (41,1%) | Water |
| 6g | (0,3%) | Super Neutrose () |
| 40g | (2,1%) | Sage |
Heat to 85°C with milk powder, sugar, glucose and Super Neutrose.
Pour over lemon juice with cold syrup.
Blend the sage leaves with the sorbet in a blender and whirl quickly.
Step 4 Earl Grey Tea Sauce
| 600g | (72,7%) | Milk |
| 90g | (10,9%) | Sugar |
| 120g | (14,5%) | Egg yolk |
| 15g | (1,8%) | Earl Grey tea |
Infuse the tea for 10 minutes in the milk, remove the tea and adjust to return to the base milk weight.
Make a custard with the sugar and yolks cooked to 85°C.
Pour into a mold and set aside at -18°C to make an insert for dipping in sphere gel.
Step 5 Gel Sphere
| 455g | (91%) | Water |
| 25g | (5%) | Sugar |
| 20g | (4%) | Gel Sphere () |
Freeze the preparation to be spherified at -18°C.
Mix the sphere gel with the sugar, then whisk the powders into the water.
Bring to the boil, then cool to 70°C, prick the frozen core and dip in quickly.
To create a more resistant layer, dip twice.
Carefully place on a rack and leave to thaw.
Finishing touches: citrus fruits for segments
Products used in this recipe
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