Lemon Parfait Recipe, Fennel Ice Cream & Granita
This lemon parfait recipe pairs the flavours of fennel and lemon to create a sublime dessert. With ice cream, granita and jelly, it is an extraordinary lemon dessert.
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Cooking tools:
- Saucepan
- Stove
Ingredients
- 20ml of lemon juice, boiled
- 1g of gelatine
- 4 egg yolks
- 75g of caster sugar
- 75ml of UHT whipping cream
- 3g of fennel pollen
- 250ml of whole milk
- 165ml of UHT whipping cream
- 35g of xylitol
- 2 egg yolks
- 20g of trimoline
- 65g of fennel bulb
- 30g of fennel fronds
- 85ml of water
- 85ml of stock syrup
- 100ml of olive oil
- 7.5g of pectin
- 225g of caster sugar
- 31g of glucose powder
- 185ml of water
- 4g of tactic acid, equal quantities of tactic acid and water, left overnight
- 17ml of lemon juice, boiled
- 0.5g of gelatine
- 1 egg yolk
- 40g of xylitol
- 75ml of double cream
- 1g of fennel pollen
- 50g of sugar
- 40ml of glucose
- 5g of butter
- 40g of ground almonds
- 2g of fennel pollen
- 25g of caster sugar
- 25g of Demerara sugar
- 50g of ground almonds
- 50g of butter
- 50g of flour
- 1 fennel bulb, cut into 3mm dice
- 50ml of water
- 5g of xylitol
- 1 handful of fennel cress, dry
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