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Lemon flower dessert with yuzu and eucalyptus by Tom Coll

February 22, 2023
Lemon flower dessert with yuzu and eucalyptus by Tom Coll
Gel citron, eucalyptus infusion, eucalyptus gel, creme prise yuzu, kappa citrón, meringue, cremeux citron, sablé citron, sorbet citron

 

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 GelLemon flower dessert with yuzu and eucalyptus by Tom Coll

  • 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 citronLemon flower dessert with yuzu and eucalyptus by Tom Coll

  • 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

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