Lorna McNee's Honey Crémeux and Lemon Curd Recipe - Great British Chefs

Ingredients

• 250g of double cream
• 300g of whole milk
• 50g of caster sugar
• 3.5g of ice cream stabiliser
• 200g of condensed milk
• 1 pinch of salt
• 160g of eggs
• lemon zest, from 2 lemons
• 115g of lemon juice
• 160g of cane sugar
• 250g of butter
• 100g of icing sugar
• 100g of plain flour
• 100g of egg white
• 100g of butter, melted
• 500g of honey
• 15g of dried lavender buds
• 100g of bergamot juice
• 10g of caster sugar
• 50g of water
• 2g of agar agar
• 400g of milk
• 130g of honey
• 30g of cornflour
• 1 1/2 bronze gelatine leaves, bloomed
• 170g of butter
• olive oil