Recipe: Blueberry, White Chocolate, Lemon

d blueberry white choc lemon( (300dpi)-CMPL9554-Edit-2

Mark Greenaway’s book “Perceptions – Recipes from Restaurant Mark Greenaway” has some amazing recipes with the aim to challenge the perception of Scottish food. This one is perfect for anyone looking for some menu inspiration…

Serves 8

Dehydrated White Chocolate and Poppy Seed Mousse
500g white chocolate
280ml double cream
3 egg whites
160g caster sugar
40g poppy seeds

Method

• Place the white chocolate into a bowl and set over a bain-marie to melt completely
• Whip the double cream to soft peaks and set aside
• Place the egg whites in a mixer with a whisk attachment and whisk on full speed to soft peaks
• Slowly add the sugar to the egg whites while whisking to a French meringue.
• Pour the melted chocolate into the double cream whilst stirring
• Fold the French meringue and poppy seeds into the into the cream mixture until fully incorporated
• Set the mousse in a 15cm x 30cm tray and refrigerate for 2 hours
• Once fully set place the mousse in a dehydrator at 58°C for 24 hours in the same tray
• Once dehydrated break into random pieces

Lemon Curd
9 lemons (zest and Juice)
600g caster sugar
9 eggs
10 egg yolks
350g butter (cold and diced)

Method

• Place all of the ingredients except the butter into a thermomix on setting 4 at 80°C for 8 minutes
• Add the butter and continue to blend on the same setting for a further 2 minutes
• Pass the mixture through a fine chinois
• Refrigerate until required
Lemon Curd Ice Cream
450ml double cream
7 egg yolks
325g caster sugar
22g liquid glucose
3 leaves of gelatine (soaked in cold water)
3 egg whites
450g lemon curd

Method

• Whip the double cream to soft peaks
• Place the egg yolks, 212g of the sugar and the glucose into the thermomix on setting 6 at 80°C for 5 minutes
• Add the gelatine and continue to blend on the same setting for a further 5 minutes
• Whisk the egg whites to soft peaks and then gradually add the remaining 113g of sugar to a stiff French merengue.
• Slowly add the egg yolk mixture into double cream and stir until incorporated
• Fold in the French meringue to this mixture
• Finally fold in the lemon curd.
• Pour the mixture into airtight containers and freeze

Dehydrated Lemon Curd Crisps

200g lemon curd

Method

• Spread the lemon curd mixture thinly on to silicon paper and dehydrate for 24 hours at 56°C
• Break into random shards and store in an airtight container
Blueberry Gel

250g blueberries
500ml sparkling water
175g caster sugar
½ lemon (juice)
1% gellan gum type F
25g caster sugar

Method

• Place the blueberries, sparkling water and 150g of the caster sugar into a bowl and clingfilm tightly
• Place the bowl over a pan of boiling water and cook for 1 hour and 30 minutes
• Drain the liquid discarding the blueberries
• Weigh the liquid and then weigh out 1% of gellan gum type F
• Rub the gellun gum through the remaining 25g of sugar and blend through the liquid with a stick blender
• Place in a pot over a medium heat and slowly bring up the boil, stirring constantly
• Once boiled, remove from the heat and blend again with a stick blender
• Pass the mixture through a fine chinois and set in a tray
• Once fully cooled, add the set gel to a blender and blend on a high speed to a smooth silky gel
• Decant into a squeezy bottle
Blueberry Jelly
1kg blueberry purée (see page 200)
100g caster sugar
4g gellan gum type F

Method

• Place the blueberry purée into a muslin cloth and hang in the fridge overnight
• Weigh out the 400g of the liquid, add in the sugar and gellan gum
• Blend it through with a stick blender
• Place the mixture in a pot over a medium heat
• Place a sheet of acetate 60cm x 30cm on a flat surface ensuring there is no air bubbles
• Once the blueberry mixture has come up to the boil remove it from the heat and blend once again with a stick blender
• Pour the liquid on to the acetate sheet evenly so it is flat and should be about 2mm thick
• Cut lengths 2cm wide by 30cm long
• Store in the fridge until required
White Chocolate Microwave Sponge
110g white chocolate
208g whole eggs
82g caster sugar
22g plain flour
2g vanilla salt (see page 200)

Method

• Place the white chocolate into a bowl and set over a bain-marie to melt completely
• Place the eggs, sugar and salt into a blender and blend on medium speed for 20 seconds
• Add in the flour and blend again for 20 seconds
• Finally add in the melted white chocolate and blend for one minute
• Transfer the mixture to a 1 litre espuma gun and charge 3 times
• Pierce 5 holes in the bottom of 8 plastic cups
• Fill each cup a third of the way up with the white chocolate mixture
• Microwave each cup on full power (850W) for 40 seconds
• Remove from the microwave and turn upside down and leave to completely cool down in the cup
• Repeat until all of the mixture is used up
• Once cool, gently run a knife around the edge of the cups, releasing the sponge
• Break into random chunks and store in an airtight container

Poppy Seed Tuile
50ml double cream
20g butter
40g honey
150g caster Sugar
40g plain flour
10g poppy seeds
3g hebridean sea salt

Method

• Preheat the oven to 185°C
• Place the cream, butter and honey into a heavy based pot and bring to the boil,
• Remove from the heat and add to the dry ingredients
• Whisk together until fully incorporated
• Allow the mixture to cool
• Scrape small amounts of the cooled mixture onto silicon paper lined trays
• Bake in the oven for 13 minutes until golden brown
• Remove from the oven and place another sheet of silicon paper on top and roll until flat and glassy
• Remove the top layer of silicon paper and break the tuile into random shards
Macerated Blueberries
150g caster sugar
1 vanilla pod (seeds only)
150ml water
100g blueberries
1 lemon (zest only)

Method

• Place the sugar, vanilla seeds and water into a pot and bring up to the boil
• Take off the heat and cool slightly
• Pour the stock syrup over the blueberries and cover with clingfilm
• Allow to cool

To assemble
120g lemon curd in a piping bag
Gorse flowers (to garnish)

• Place 4 chunks of the white chocolate sponge down the centre of each plate
• Place 4 bits of the white chocolate mousse between the sponges
• Scatter some of the macerated blueberries on each plate on and over the sponge and mousse
• Interleave the blueberry gel between the sponge and mousse
• Dot 12 dots of the blueberry fluid gel all over the ingredients
• Rocher 3 teaspoons of the lemon curd ice cream between the mousse and sponge
• Stick some of the lemon curd shards and poppy seed tuile in the ice cream and sponge
• Pipe some of the lemon curd over the ingredients
• Scatter some of gorse flowers over the whole dish

By Mark Greenaway

buy 1 get 1 free