PICKLED AMALFI LEMON
500ml filtered water
350g Champagne vinegar
165g golden caster sugar
6 Amalfi lemons

WHITE YOGHURT SORBET
167g sugar
415g fresh milk
133g Trimoline
12g stabilizer
500g Greek yoghurt
80g Amalfi lemon juice

LEMON MARMALADE
5L water
1kg Amalfi lemon
600g sugar

AMALFI LEMON CURD
375g Amalfi lemon juice
225g whole eggs, organic
225g egg yolks, organic
225g sugar
225g butter

LEMON MERINGUE
150g egg whites, organic
80g sugar
50g Amalfi lemon juice

POSH CREAM
500g cream
25g sugar
1g vanilla

ON THE PLATE
Lemon curd
Mint leaves
Posh cream
Crispy meringue

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.
Pacotize.

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).