Lemon flower dessert with yuzu and eucalyptus by Tom Coll
As pastry chef of the luxurious Burj Al Arab in Dubai, Tom Coll has the purpose of bringing his personality to its creations, since as he himself explains, “I am very happy to create new desserts for our customers”.
His source of inspiration “comes from the taste and the emotions I want to share through the dessert”, he assures. The result is impeccable, clean, and elegant. As an example, here is this flower where lemon is worked with in numerous ways: gel, cremeux, sablé, and sorbet.
Lemon flower
Gel citron
- 500 g lemon juice
- 70 g sugar
- 15 g agar agar
- 1,5 g pectine nh
- 320 g zest lemon
Press the lemon juice from the zest lemon. Heat all the lemon juice, lemon skin, and half of the sugar until the skin is cooked. Add pectin and agar boiled and stock. Mix, strain, and add lemon if necessary.
Eucalyptus Infusion
- 500 g lemon juice
- 20 g eucalyptus
Boil the lemon juice. Add eucalyptus. Infuse for eight minutes and strain.
Eucalyptus Gel
- 300 g water
- 300 g lemon juice
- 15 g agar agar
- 15 g gelatin mass
- 25 g sugar
- 24 g eucalyptus
Boil water and lemon juice, add the infused eucalyptus for eight minutes and strain. Add boiled sugar and agar agar. Add gelatin mass. Mix the stock with thermomix. Add lemon infused eucalyptus, half for meringue, half more liquid for kappa.
Creme prise yuzu
- 400 g creme
- 35 g yuzu juice
- 1 lemon zest
- 1 lime zest
Heat to 70 degrees cream with zest. Infuse for 15 minutes. Strain and check the temperature at 50ºC Add the yuzu juice.
Kappa citrón
- 1.400 g water
- 600 g sugar
- 20 g kappa
Mix sugar and kappa. Add to cold water. Boil and stock.
Meringue
- 210 g white egg
- 600 g icing sugar
- 18 g vinegar
Turn egg white with icing sugar. At the end add vinegar.
Cremeux citron
- 250 g egg
- 225 g sugar
- 37,5 g gelatin mass
- 312.5 g butter
- 62.5 g cacao butter
- 225 g lemon juice
Heat juice lemon sugar egg. Boil gently and strain. Add gelatin mass. Add all the butter at 45ºC.
Sablé citron
- 1.650 g butter
- 540 g icing sugar
- 36 g salt
- 18 g maldon salt
- 1.500 g flour
- 300 g potato starch
- 12 g lemon zest
Mix all the ingredients together until a homogeneous mixture is reached. Spread to 2.5 mm.
Sorbet citron
- 2.811 g water
- 1.125 g glucose powder
- 1.650 g sugar
- 3.750 g lemon puree
- 45 g super neutrose
- 3 lemon zest
Heat to water, sugar, glucose powder, and super neutrose to 85ºC. Add lemon puree and zest. Strain mix and turn the day after.
Other ingredients
- Decor chocolate
- Lemon caviar
- Coriander cress
