Jordi Roca Lemon Plated Desserts Recipes so good #7
Lemon water, by Jordi Roca
The Roca brothers are in fashion. Their know-how and tenacity have led them to the very top, a well-deserved success which the youngest of the brothers –Jordi Roca, responsible for the desserts station at ‘El Celler’- has decisively contributed to. From so good.. magazine, we would like to congratulate him and celebrate by ‘savoring’ one of his most refreshing desserts from his latest creative phase, published in So Good #7.
Lemon water
lemon cream
- 200 g lemon juice
- 80 g egg yolks
- 50 g eggs
- 50 g sugar
- 1 u gelatin sheets
- 90 g butter, chilled
Combine the juice, eggs, egg yolks and sugar. Heat up to 85ºC while continuously stirring. Remove from the heat. Add the gelatin sheet, previously hydrated, and leave to cool to 40ºC. Add the butter cut into dice and mix with the help of a hand blender. Store in the refrigerator.
lemon verbena cupcake
- 245 g eggs
- 130 g honey
- 245 g flour
- 120 g confectioners’ sugar
- 10 g baking powder
- 3 g salt
- 50 g milk
- 200 g butter, melted
- 20 g lemon verbena
Mix the eggs and honey in a mixer on low speed. Little by little, add the flour (previously sifted together with the sugar and baking powder), salt, butter, milk in which lemon verbena has been infused and lemon verbena powder. Leave to set in the refrigerator for 12 hours. Pipe the batter onto silicone mats on oven trays. Make sure you make thin layers, and bake at 180ºC for 7 minutes. Freeze and cut into small dice. Store.
lemon water
- 1 l water
- 6 u lemon zest
Place the water and lemon zest in the Rota Val. Start the machine at 45ºC. Distil until all the water has passed from one flask to the other. Stop the machine and store the lemon water.
candied mint
- 60 g pasteurized egg whites
- 1 u gelatin sheet
- sugar
- mint
Hydrate the gelatin sheet, heat it in the microwave. Add the egg whites and, while still lukewarm, dip the mint leaves and then toss in sugar. Leave to dry at room temperature for a few hours.
assembly
On the bottom of a plate, place a small spoonful of lemon cream. On top of it, place some dice of lemon verbena cupcake. At serving time, prepare a sherbet with the lemon water and liquid nitrogen. In a bowl suitable for nitrogen, place 100 g lemon water and, while continuously stirring, little by little add liquid nitrogen to a sherbet consistency. Finish the plate with some mint leaves and crystallized lemon dice.
