It is 12 months since our dinner at Aria. A lot has happened in the past twelve months and as much as I wanted to cook from Matt's book it didn't happen. Looking for a lemon based dessert last week I found Matt had the perfect recipe. I combined elements from two dishes to create this dessert.
Lemon Cream with Honey Tuiles and Blueberries
Honey Tuiles
40grams unsalted butter
50 grams icing sugar
85 grams honey
60 grams plain flour
Cream butter and sugar until thick and pale.
Mix in the honey, then stir through the flour.
Leave the mixture to rest for 1 hour at room temperature.
Preheat oven to 160C.
Line a baking tray with baking paper, then spread the mixture into six 6cm x 1mm rounds. (this is quite difficult and mine were probably a little thick)
Bake the tuiles for approx 10 minutes or until they are a deep golden colour. Leave to cool.
Any left over mixture will keep in the fridge for 2 weeks.
Lemon Cream
2 eggs
120 grams caster sugar
80 ml lemon juice, strained
finely grated zest of 2 lemons
150 grams unsalted butter, diced
200 grams thickened cream, whipped
Lightly mix the eggs and sugar in a bowl until sugar has dissolved; set aside.
Place the lemon juice and zest in a small saucepan and bring to a simmer, then remove from the heat and whisk in the egg mixture.
Return the saucepan to low heat and cook until the mixture thickens.
Take the saucepan off the heat and whisk in the butter piece by piece.
Leave to cool, then cover with plastic film and refrigerate. When ready to serve, fold in the whipped cream.
To Serve
Place Lemon Cream in a glass dish, top with blueberries and a Honey Tuile. You could replace the blueberries with raspberries for an even better combination. Raspberries are wickedly expensive here sadly.
Don't forget to post your LiveSTRONG Day entries by 19th April. You will find the rules here .
