- 4
Ingredients
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the lemon sorbet:
- 11/2 cup lemon juice
- 6 tbsp water
- 6 tbsp basic syrup (see previous step)
- 11/2 tbsp glucose
- 1 tsp sorbet stabilizer
- the grated rind of 2 lemons
- For the frozen vanilla olive oil:
- 11/4 cup virgin olive oil
- 1 vanilla pod
- 1 Paco Jet container
- For the blonde caramel slices:
- 1/2 cup sugar
- 1/8 cup glucose
- To finish:
- Maldon salt
- virgin olive oil
- 16 small fresh basil leaves
Preparation
Step 1
For the basic syrup:
1. Mix both ingredients together and bring to the boil.
For the lemon sorbet:
1. Heat the water with the stabilizer, syrup and glucose to 185ºF.
2. Leave to stand for 8 hours in the fridge.
3. Add the freshly squeezed lemon juice, the grated rind and process in the ice cream maker.
For the frozen vanilla olive oil:
1. Scrape the seeds out of the vanilla pod and mix with the olive oil.
2. Freeze in a Paco Jet container at -70ºF overnight.
3. When you are ready to assembly the dessert, process the desired portion in the Paco Jet.
For the blonde caramel slices:
1. Heat the sugar and glucose in a pan until they are golden brown.
2. Remove from the heat and leave to cool.
3. Place a blonde caramel slice between 2 Silpat liners in the oven at 345ºF for 4 minutes.
4. Remove and use a rolling pin to roll them out into a thin caramel slice.
5. Keep in a Tupperware dish with silica gel until you are ready to use them.
Final Steps & Preparation:
1. The plate has to be put in the freezer beforehand, which will allow you to make a long shape out of the lemon sorbet.
2. Place a few crystals of Maldon salt, a ring of olive oil and four basil leaves on the frozen oil.
3. Stick the blonde caramel into the frozen oil.