ELDERFLOWER MOUSSE
360g elderflower syrup
15g gelatine sheet,
gold strength
560g white chocolate
575g heavy cream 35% fat content, cold
1 vanilla pod, deseeded
50ml lemon juice
10g lemon zest

POACHED LEMON
100g lemon segments
15g lemon verbena
500ml simple stock syrup

WHOLE LEMON PURÉE
200g whole lemons

LEMON COMPOTE
200g whole lemon purée
100g lemon, poached
99.5ml vanilla liqueur
109g sugar
75g ultratex

BURNT LEMON JUICE
10 whole lemons

BURNT LEMON GEL
38ml burnt lemon juice
18ml simple stock syrup
4g caster sugar
1g agar
5ml fresh lemon juice

LIQUID SHORTBREAD
300g plain flour
180g caster sugar
220g unsalted butter
4g sea salt
150ml rapeseed oil

LEMON VERBENA ICE CREAM
75g atomised glucose
75g milk powder
780ml whole milk
248g heavy cream
50g lemon verbena
8g ice cream stabiliser
150g granulated sugar

WHITE CHOCOLATE SPRAY
1kg white chocolate
500g cocoa butter
50g dehydrated lemon

GARNISH
Lemon balm leaves
Alyssum flowers

1 — ELDERFLOWER MOUSSE

Bloom the gelatine in an ice bath and squeeze to remove all the water. Place the ring onto a tray, lined with a silicone mat, and arrange an acetate strip, 18cm long by 6cm high, inside the ring. Add the white chocolate to a saucepan and melt to 45°C. In a separate container, heat the elderflower syrup. Ensure that it doesn’t boil. Add the soaked gelatine and, using a spatula, dissolve the gelatine into the syrup. Pour the elderflower syrup, lemon juice and lemon zest over the chocolate, in three stages, stirring with a spatula each time. You want to achieve a glossy, velvety cream. Pour the cream into a mixing glass. Add the vanilla seeds, using a hand blender, mix to achieve a silky, smooth consistency. Pour the cream into a bowl and cool down to 35-40°C. Semi-whip the heavy cream and fold it gently into the lukewarm white chocolate cream. Once mixed well, place into piping bags, ready for assembly. 

2 — POACHED LEMON

Add the ingredients to a saucepan and cook on a low heat, approximately 60°C, for 10 minutes. 

3 — WHOLE LEMON PURÉE

Place the whole lemons into boiling water and boil for 2 hours. Place all into a blender and blend until smooth. Pass through a fine-mesh sieve. 

4 — LEMON COMPOTE

Whisk the lemon purée, ultratex, sugar, vanilla liqueur to a thick consistency. Small dice the poached lemon, then add to the compote and mix well. Place into a piping bag and reserve. 

5 — BURNT LEMON JUICE

Cut the lemons in half and lay them face down in a large saucepan, lined with greaseproof paper. Turn the pan onto a high heat and burn the lemon until the flesh is completely black. Repeat this process until all the lemons are completely burnt. You want to ensure that they are not overcrowding the pan for this process. Once the lemons are charred, juice them over a fine-mesh sieve.

 
6 — BURNT LEMON GEL

Combine the burnt lemon juice, simple stock syrup and sugar together, in a saucepan. Whisk in the agar-agar and bring to the boil. Pour into a tray, to set. Once set, add to a blender and slowly blend in the fresh lemon juice, to achieve your desired consistency. Pass the gel through a fine-mesh sieve. 

7 — LIQUID SHORTBREAD

Place the flour, sugar, butter and salt into a mixer and, using the paddle attachment, mix until it resembles breadcrumbs. Evenly spread the mix onto baking trays and bake, at 160°C, for 20 minutes. Ensure to mix it every 5 minutes, to achieve an even colour across the mixture. While still warm, transfer to a blender and blend the mix to form a sand consistency. Slowly pour in the oil, while blending, until glossy and emulsified. Pass through a fine-mesh sieve into a clean jug. 

8 — LEMON VERBENA ICE CREAM

Bring the milk, cream and lemon verbena to the boil and then set aside, to infuse, for at least 30 minutes. In a small bowl, whisk the remaining ingredients until fully incorporated. Add this mixture to the hot liquid. Cook to 85°C. Pass through a fine mesh sieve and then, using a hand blender, blend until smooth. Refrigerate until cold, before processing in an ice cream machine. 

9 — WHITE CHOCOLATE SPRAY

Place the ingredients into a saucepan and melt. Load the spray gun with the mixture. Spray the mixture over the frozen mousse. 

FINISHING & SERVING INSTRUCTIONS

For assembly, pour 10g of the liquid shortbread into a ring slightly smaller than the 6cm mould. Leave to set in the fridge. Once set, pour 15g of the lemon compote on top. Leave to set in the freezer. Pipe the elderflower mousse into the mould, so that ¾ of the mould is filled. Tap any air out. Push the frozen lemon and shortbread insert into the mousse. Clean off any excess. Blast freeze. Once frozen, pop out of the mould, ready for spraying. Place the sprayed mousse onto the plate. Top with dots of burnt gel and add the lemon balm leaves and alyssum flowers. Finish with a spoon of the lemon verbena ice cream.