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

Step 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.

Step 2 WHITE YOGHURT SORBET

Blend ingredients well then bring to a gentle simmer, cool.
When base is cool, fold in fromage and lemon.
Pacotize.

Step 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.

Step 4 AMALFI LEMON CURD

Bring to a boil the lemon juice, eggs, egg yolks, and sugar.
Then at 35°C blitz with butter.

Step 5 LEMON MERINGUE

Whip a French meringue then add the lemon juice.
Pipe it and dry at 80°C.

Step 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.

Step 7 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).