Lemon Genoise
- 4 medium free-range eggs 125g caster sugar 100g unsalted butter 100g plain flour 1 tbs CHEF Signature lemon paste
Lemon Genoise, red wine berries, elderflower sorbet
Ingredients
Poached Pear
- 2 conference pears 300ml sauternes wine 1 star anise 125g caster sugar 1 vanilla pod 100ml orange juice
Ginger Ice Cream
- 250ml milk 125ml double cream ½ tbs gound ginger 50g stem ginger 3 free range egg yolks 50g caster sugar
- To plate: lemon balm cress
Method
Genoise
Break the eggs into the metal bowl of a planetary mixer with the sugar. Place on the highest speed with a whisk attachment until a mousse like texture and tripled in volume. Constantly moving a blow torch, heat the bowl so the mixture is 52.C.
In a pan melt the butter and mix in the lemon paste. Keep whisking until it is cool. Gently pour in the butter mixture and gently fold to retain the air. Sieve and fold the flour in gradually. Grease moulds and place the mixture in the moulds.
Bake in a pre-heated oven at 180C for around 30 minutes, until golden and springy to touch. Allow to cool for 20 minutes, then remove from the moulds and cool on a cooling rack.
poached pear
Peel the pears and place with all the other ingredients in a saucepan. Bring to the boil, remove from the heat and allow to cool in the liquid.
ginger icecream
Mix the egg yolk and sugar together until pale and creamy. Pour the cream and milk into a saucepan and add the finely chopped stem ginger and ground ginger.
Heat to infuse. Add the egg mixture and cook to 82C or until it coats the back of a wooden spoon. Allow to cool completely then churn and freeze.
To plate, place the Genoise on the plate with poached pear, ginger ice cream and garnish with Lemon balm cress
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