This is a failsafe dish that I've used for a few years on my set lunch menu's, it's a simple dish thats easily produced and flys out the door at anytime of the year. It's a perfect dish to teach basic pastry skills also.
Lemon & pine nut iced parfait:
12 lemons juiced
6 lemon zest
10 egg yolks
200g sugar
60ml water
200g pine nuts
800ml cream
Juice the lemons and reduce to 150ml. Bring the sugar & water to 119*c while you whisk the egg yolks until they are thick and glossy. Once ready, add the sugar mix to the egg yolk and whisk until cold. Toast the pine nuts, add them with the reduced liquid & the zest to the yolk mix. Semi whip the cream and fold it into the yolk mix. Pour into desired mould and freeze. Best stored at -12*c.
Sorrel granita:
50g sorrel
500ml water
75g sugar
25ml vodka
Bring the water & sugar to the boil, add the vodka and chill over ice. Add the sorrel when cold and blend. Pass and freeze. Scrape with a fork when needed.
Meringue tuille:
100g egg whites
100g caster sugar
100g icing sugar
Whisk the egg whites until peaked, add the caster sugar and whisk for another few moments until it becomes thick and glossy. Add the icing sugar and fold it in. Spread onto a silmat and bake at 90*c for 30 minutes. Once ready, leave to cool and break into desired size.
