Lemon curd with blackcurrant sorbet, oatmeal and mint glass
Item 1 of 1
- medium
- 6
- 2 hours 20 minutes
This lemon curd and blackcurrant sorbet recipe produces a dish with many different textures and flavours, from creamy and brittle to sweet and sharp. Although there are a lot of things going on in James Sommerin's recipe, the components themselves are fairly simple to make, and you can prepare some elements of the dish, such as the lemon curd, sorbet and the mint glass, a couple days in advance of serving.
First published in 2015
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Ingredients
Metric
Imperial
Lemon curd
- 90ml of lemon juice
- 5 eggs
- 55g of caster sugar
- 100g of butter, chopped
Blackcurrant sorbet
- 500ml of blackcurrant purée
- 125ml of water
- 125g of caster sugar
- 20g of glucose
Mint glass
- 20 fresh mint leaves, plus more to garnish
- 50ml of liquid glucose
- 50g of Isomalt sugar
- 100g of fondant icing
Oatmeal
Italian meringue
- 200g of caster sugar
- 80ml of water
- 20g of glucose
- 3 eggs
SAVE RECIPE
Equipment
- Bain-marie
- Blow torch
- Ice cream maker
- Silicon baking mat
- Sugar thermometer
- Blender
- Piping bag and nozzle
Method
1
To begin this recipe, start with the sorbet. Prepare a stock syrup by boiling the water, sugar and glucose. As soon as the mixture boils, remove from the heat and stir to mix. This can be done in advance and refrigerated for later use
- 125ml of water
- 125g of caster sugar
- 20g of glucose
2
Boil the blackcurrant purée with 250ml of the stock syrup. After the mixture has been brought to a boil, remove from heat, and allow to cool. Place in ice cream machine until frozen. Remove when finished and place in freezer
- 500ml of blackcurrant purée
3
For the lemon curd, preheat the oven to 180°C/gas mark 4. Separate 3 of the eggs and combine 3 egg yolks, 2 whole eggs, the sugar and lemon juice in a bowl
- 5 eggs
- 90ml of lemon juice
- 55g of caster sugar
4
Whisk the egg mix over a bain marie until thick. Once thick, finish with the butter, whisking until incorporated. Store in an airtight container in the fridge until ready to use
- 100g of butter
5
For the mint glass, preheat the oven to 200ºC/gas mark 6. Place glucose, isomalt and fondant icing in a pan set on medium heat. Bring to 140°C, pour onto a baking sheet lined with a silicon baking mat and leave to cool
- 50ml of liquid glucose
- 100g of fondant icing
- 50g of Isomalt sugar
6
As the glass is cooling, place the mint leaves on the top. Allow to cool completely and solidify. Place into a blender and blend to a fine powder, then place back onto a baking sheet lined with a silicon baking mat
7
Bake the sugar and mint mixture in the oven, checking regularly, until the sugar melts and forms a clear sheet. Allow to cool at room temperature
9
Place the oatmeal in a shallow baking tray lined with parchment paper and bake in the oven for 9 minutes, or until lightly golden
10
To make the meringue, boil the sugar, water and glucose to 120°C
- 200g of caster sugar
- 20g of glucose
- 80ml of water
11
Separate the eggs and whisk the egg whites to soft peaks. Pour the hot sugar mixture on slowly and keep whisking until cool
- 3 eggs
12
Place some oatmeal crumbs in the bottom of 6 small bowls and pipe lemon curd over the top. Include a small sprinking of oatmeal, a small scoop of sorbet, a shard of mint glass and a swipe of the Italian meringue, toasted with a blowtorch, in each bowl. Garnish with mint leaves
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