HOW TO MAKE: Honey Lemon Dessert

Prepare the lemon parfait by making lemon curd:

Start by adding egg yolks and sugar into the Thermomix.

Add the juice and zest of 5 lemons into the mixture.

Cook the mixture for 15 minutes at 80°C in the Thermomix to create the curd.

Stir the mixture to start thickening and add butter to finish it.

Cover the curd with cling film touching the surface to prevent skin from forming and chill it down.

Once chilled, mix the lemon curd with whipped cream and freeze it.

For the lemon cake, start by mixing rapeseed oil and a little bit of milk to create a paste.

Sift flour and baking powder into the mixture and combine.

Add zest from 1 lemon and juice from 1 lemon into the mixture along with 3 eggs and mix well.

Prepare a baking pan with baking parchment and grease it before pouring in the cake batter.

Bake the cake until done, checking for doneness visually.

Prepare the honey gel by boiling honey with water and sugar to activate the stabilizer, ensuring it reaches above 80°C.

Reduce white wine in a pan to add depth of flavor to the honey gel mixture.

Weigh out 500g of the caramelized honey liquid and mix with 250g of reduced white wine.

Set the mixture with an acid to maintain acidity and bring to a boil to activate.

Cool the mixture completely until firm, then blend until smooth, scraping down the sides as needed.

Pass the blended mixture through a sieve to remove any lumps and vacuum pack it to remove air, creating a clear gel.

Make honeycomb by mixing sugar, glucose, honey, and bicarbonate of soda, agitating and pouring it out to set.

Blend the honeycomb down into a powder and dust onto a tray, cooking for 3 minutes at 180°C.

Assemble the dessert by plating the lemon parfait first, followed by the honey gel, pieces of the soaked lemon cake, bee pollen, and meringue.

Finish the plate with fresh cucumber and a dollop of fresh honey.

Equipment Needed

Spice Level:

Allergens