- 4
Ingredients
- For the filo pastry tart:
- 2 sheets filo pastry
- 1/4 cup clarified butter
- icing sugar
- For the hot saffron foam:
- 6 tbsp milk
- 4 tbsp single cream (35% fat)
- 3 oz sugar
- 4 tbsp egg yolks
- 1/2 tsp roasted saffron strands
- 1/2 cup egg whites, liquid
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 2-pint ISI foaming canister
- 1 N|2O cartridge
- For the dark syrup:
- 1/8 cup sugar
- 11/2 tbsp water
- For the caramelized lemon segments:
- 4 lemon segments, halved
- 3/4 cup dark syrup (see previous step)
- For the lemon ice cream:
- 1 cup milk
- 1/8 cup single cream (35% fat)
- 1 tbsp powdered milk
- 1 tbsp dextrose
- 1 tsp ice-cream stabilizer
- 1 oz sugar
- 4 tbsp lemon juice
- grated rind of one lemon
- For the caramelized honey gelatin:
- 51/4 oz honey
- water
- pinch powdered agar-agar
- To finish:
- 3/4 tbsp liquorice paste, semi-liquid
- 2 balsamic caramel toffees, diced
- 4 tbsp Greek yogurt
Preparation
Step 1
For the filo pastry tart:
1. Brush any surplus flour off the sheets of filo pastry and brush with melted butter.
2. Make three layers by folding the filo pastry over and then cut it into the shape of a tartlet.
3. Bake in the oven at 400ºF for 7 min.
For the hot saffron foam:
1. Infuse the cream, the milk and the saffron.
2. Beat the egg whites and the sugar until they are white and fluffy.
3. Add the cream and milk mixture, stir and heat to 185ºF.
4. Remove from the heat and then add the gelatin (previously soaked).
5. Leave to cool and add the egg whites.
6. Strain and fill the canister. Foam and leave to rest in the fridge.
For the dark syrup:
1. Caramelize the dry sugar until it is golden brown.
2. Deglaze with water and keep in the fridge.
For the caramelized lemon segments:
1. Marinade the lemon segments in the syrup overnight.
2. Caramelize the dry sugar in a frying pan and lightly sauté the drained segments.
For the lemon ice cream:
1. Heat the milk and cream in a pan and milk and dissolve all the solid ingredients in it. Continue heating to 185ºF.
2. Leave to stand for 6 hours in the fridge. Add the lemon juice and rind and process in the ice cream maker.
For the caramelized honey gelatin:
1. Caramelize the honey in a pan over a low heat and once it is dark in color, add water until the total water and honey comes to ½ liter.
2. Then add the agar-agar and bring to the boil. Pour a ¼" layer in a tray and set.
3. Cut into ½ x ½" cubes.
Final Steps & Preparation:
1. Put 3 pieces of lemon segment in the base of the tartlets and drizzle a circle of yogurt around them.
2. Fill the filo tart with the saffron foam and gently warm in the salamandra until a film forms across the surface.
3. Place a small quenelle of ice cream in the middle of the tart.
4. Top with the honey gelatin, liquorice paste and diced balsamic caramel.