All Recipes

Lemon with a Drop of Raspberry

Serves 8
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Sweet Short Crust Pastry, place the plain flour, icing sugar, salt, vanilla seeds and lemon zest into a food processor. Process until well combined, then add the butter and blitz until the mixture resembles bread crumbs. Add the egg and blitz until the dough just comes together. Wrap the dough into cling film and set aside in the fridge to rest for 30 minutes.
  • Spray 8 x 6cm wide by 2cm in height tart tins with cooking spray and place onto a lined baking tray. Once dough has rested, roll out onto a floured surface to 5mm thick. Cut out 8 rounds using a 10cm ring cutter. Press the pastry into the tart rings. Refrigerate for 15 minutes. Line tarts with baking paper. Place baking beads or rice into the tarts and blind bake in the oven for 10-15 minutes. Remove the baking beads and bake until golden, about 10-15 minutes. Remove from the oven and set aside to cool.
  • For the Raspberry Bubble, make a dry mix by combining the sugar and calcium lactate together in a bowl. Place the raspberries into a canister and purée using a stick blender. A third at a time, add the dry mix to the purée and blend until well combined. Set a sheet of 3.5cm silicone dome moulds onto a tray. Pour raspberry mixture into a piping bag and pipe the raspberry mixture into the domes. Place into the freezer until completely firm, about 20-25 minutes.
  • Meanwhile, make the sodium alginate bath. Pour water into a plastic 1 litre jug. Blend using a stick blender, gradually adding in the sodium alginate and continue to blend until all the alginate is well incorporated. Set aside until all bubbles have gone. Once bubbles have subsided, pour into a medium sized bowl.
  • Remove the frozen raspberry domes from the freezer. Carefully drop them into the alginate bath for 4 minutes. Use a small slotted spoon to remove from the bath then plunge into a bowl of fresh cold water.
  • For the Macerated Raspberries, wash the raspberries and place into a small bowl. Pour the rose water over the raspberries, then sprinkle with caster sugar. Gently toss to coat then set aside for at least 10-15 minutes.
  • For the Compressed Fruits, fill a medium saucepan ¾ full with water and bring to the boil, then remove from the heat. Place all the ingredients into a snap lock bag, gently remove as much air as possible and seal. Submerge the bag in the boiled water and allow the sugar to dissolve, about 5 minutes. Once the sugar has dissolved, remove the bag from the water. Transfer the contents to a bowl and gently stir to combine then set aside.
  • For the Lemon Curd, whisk egg yolks and sugar together in a bowl until pale and fluffy. Pour into a medium sized saucepan and place over low heat, stirring, until sugar has dissolved. Gradually add in the butter, stirring between each addition, until all of the butter has been incorporated. Add the lemon zest, juice, rosemary and salt and stir to combine. Continue to cook, stirring gently, until the curd has thickened, about 7-10 minutes. Remove from the heat, strain through a fine sieve and allow to cool completely. Once cooled, transfer to a piping bag.
  • Once the Sweet Short Crust Pastry tart shells have cooled completely, remove from the tins and place onto a tray lined with baking paper. Fill each tin with the cooled Lemon Curd then place into the fridge until firm, about 30 minutes.
  • For the Sesame Praline, scatter the sesame seeds onto a flat baking tray lined with baking paper.
  • Make a dry caramel by sprinkling sugar in an even layer onto the base of medium sized saucepan. Cook over low heat, without stirring, until the sugar has dissolved and become amber in colour. Remove from the heat and pour in a thin layer over the sesame seeds. Set aside to cool and set completely, then break up into small shards.
  • For the Swiss Meringue, half fill a medium saucepan with water and place over low heat to bring to a simmer. Place the egg whites and sugar into a medium sized heatproof bowl. Place the bowl over the saucepan of simmering water and whisk the egg whites and sugar until the sugar has dissolved. Remove from the heat, and continue to whisk until the mixture has doubled in volumed and is glossy. Transfer to a piping bag and set aside.
  • To serve, place the Lemon Curd tart to one side of the serving plate. Pipe 3 mounds of the Swiss Meringue on either side of the tart and blow torch each mound. Spoon some of the Compressed Fruits next to the meringue mounds. Spoon some of the Macerated Strawberries around the plate. Place a shard of Sesame Praline on top of the tart and top with the Raspberry Bubble. Top the bubble with a little gold leaf. Finish with a scatter of rosemary leaves and edible flowers. Serve remaining Compressed Fruits in a ramekin on the side.

More from this episode

You might like