PICKLED AMALFI LEMON
500ml filtered water
350g Champagne vinegar
165g golden caster sugar
6 Amalfi lemons
WHITE YOGHURT SORBET
415g fresh milk
500g Greek yoghurt
80g Amalfi lemon juice
1kg Amalfi lemon
AMALFI LEMON CURD
375g Amalfi lemon juice
225g whole eggs, organic
225g egg yolks, organic
150g egg whites, organic
50g Amalfi lemon juice
ON THE PLATE
1 — PICKLED AMALFI LEMON
Warm the water, vinegar and sugar until melted.
Remove to cool.
Slice the Amalfi lemon on a meat slicer at 1mm.
Discard all pips.
Sous vide lemons and cool the liquid together, full power.
Store 48 hours before using.
2 — WHITE YOGHURT SORBET
Blend ingredients well then bring to a gentle simmer, cool.
When base is cool, fold in fromage and lemon.
3 — LEMON MARMALADE
Top and tail lemons. Simmer in water for 2 hours until soft, remove seeds and dice.
Combine dice with sugar and simmer 1 hour until jam.
4 — AMALFI LEMON CURD
Bring to a boil the lemon juice, eggs, egg yolks, and sugar.
Then at 35°C blitz with butter.
5 — LEMON MERINGUE
Whip a French meringue then add the lemon juice.
Pipe it and dry at 80°C.
6 — POSH CREAM
Combine dry ingredients until same colour.
Sprinkle evenly over cream surface and whisk until firm peaks are reached.
New batch each service.
FINISHING & SERVING INSTRUCTIONS
On one side of the dish, place a portion of the white yoghurt sorbet.
Alternate pearls of posh cream, meringue spheres and marmalade.
On the other side, place the lemon curd, with the pickled Amalfi lemon on top.
Garnish with mint leaves and flowers (optional).
The lemon adds that sweet, sharp kick between the eyes, with the combination of crunchy meringue and fluffy cream. Partnering this recipe with Krug Grande Cuvée 171ème Édition is truly a heavenly match, as the biscuity bubbles bring such a dynamic level of maturity and elegance – it is a dream.
JAAN by Kirk Westaway
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.