Lemon sensation freshness

Lemon Sensation pastry

• Defrost the pastries for 10–15 minutes.
• Trim and slice thinly (about 10–11 slices).
• Leave to fully defrost and shape into a flower.
• Brush with egg wash.
• Bake at 170°C for about 12 minutes.
• Apply bitter orange marmalade before serving.

Pistachio almond cream sponge

• Cream together the sugar and butter.
• Add the eggs.
• Finish by incorporating the flour, ground almond and ground pistachio.
• Spread the mixture evenly onto a baking tray.
• Bake at 175°C for 15 minutes.
• Leave to cool. 

Lemon / olive oil frozen parfait

• Heat the water, glucose and lemon juice in a saucepan.
• Pour over the white chocolate and emulsify.
• Add the olive oil and bergamot oil.
• Finish emulsifying with a hand blender.
• Pour into Pavoni cavity moulds.
• Press down using a smaller mould filled with caster sugar.
• Freeze overnight.

Lemon gel

• Wash the lemons.
• Cook whole in a pan of water for 30–45 minutes.
• Blitz until smooth.
• Add the sugar and mix well.
• Reserve.

Pistachio praline

• Roast the pistachios in the oven at 170°C for 5–10 minutes.
• Make a dry caramel with the sugar.
• Add the pistachios to the caramel.
• Leave to cool, then blitz until a smooth praline is obtained.

Lemon curd

• In a saucepan, add the lemon juice and zest and bring to a gentle simmer to infuse.
• Pass through a chinois onto the sugar, egg yolks and whole eggs.
• Cook gently until simmering.
• Add the soaked gelatine leaves, then the butter.
• Chill in the refrigerator.
• Whisk the curd before use.
• Keep a small quantity aside for plating with olive oil and lemon juice.

Assembly & plating

• Temper the white chocolate.
• Pipe 5 white chocolate arabesques onto a template and sprinkle with pistachio powder.
• Remove the lemon & olive oil frozen parfaits from the moulds.
• Fill with lemon gel, pistachio praline and lemon curd.
• Close with a disc of pistachio sponge.
• Keep in the freezer until required.
• On the plate, place the Lemon Sensation flower and lightly dust the tips with icing sugar.
• Pipe dots of sauce around the plate.
• Place the filled frozen parfait in the centre.
• Top with the white chocolate arabesque and a dollop of lemon curd (large plain piping tip).
• Serve.