Iced Lemon Posset Parfait with Raspberries, Meringue and Pistachio Cake

Iced Lemon Posset Parfait

Bring the 450ml of cream to the boil with 125g of sugar and boil for 2 –3 minutes.

Add the lemon juice and mix in well.

Cover to prevent it getting a skin and leave to go cold.

Put the 50g caster sugar and the 50g egg whites in a mixing bowl and over a bain-marie whisk till the sugar has dissolved and the egg whites reach 38°C. Remove from the bain-marie and whisk till thick and cold.

Whip the remaining 125ml cream to soft peaks.

Combine the whole egg and egg yolks with the remaining 40g sugar and whisk over a bain-marie to 70°C, remove from the heat and whisk continuously till cold.

Gently fold the posset into the egg mix, then fold in the meringue and the whipped cream till completely mixed through and smooth.

Set in tubes made from acetate or in rings or even in a terrine mould.

Raspberry Coulis

Place the raspberries, sugar and lemon juice in a pan. Heat until the edges of the raspberries begin to bubble.

Remove from the heat and purée in a food processor until smooth.

Pass through a fine sieve using the back of a ladle.

Set aside and leave to cool.

Meringues

Put the caster sugar and the egg whites in a mixing bowl and over a bain-marie whisk till the sugar has dissolved and the egg whites reach 38°C. Remove from the bain-marie and whisk till thick and cold.

Use a Microplane to grate the lemon zest over the egg meringue, then spoon hazelnut-sized portions onto parchment paper.

Dust with fennel powder and dry in an oven on its lowest setting, or in a warm cupboard, until crisp outside but still slightly soft in the centre.

Pistachio Cake

Mix the polenta, pistachio paste, flour and baking powder together.

Add the olive oil to the butter.

Whisk the eggs and caster sugar until pale, then slowly whisk in the oil and butter.

Whisk in the pistachio mixture, followed by the lemon juice, lemon zest and orange juice.

Transfer to a lined cake tin and bake at 160°C/gas 3 for 50 minutes.

The mixture will be very wet, but this is correct. Cool for 10 minutes before removing from the tin.

Honeycomb

Place the sugar, golden syrup and water in a heavy saucepan. Stir over a gentle heat until the sugar dissolves.

Bring to the boil and boil for 7 minutes.

Remove from the heat and quickly add the bicarbonate of soda. When the mixture froths, stir quickly and pour into a greaseproof-paper-lined tin.

Allow to cool completely, then break into pieces.

Lemon Zest Garnish

Place the julienne of lemon zest in a saucepan and barely cover with cold water. Bring to the boil and strain.

Repeat the covering, boiling and straining process twice more.

Add 50g sugar to the lemon zest then just enough water to cover then bring to the boil and continue to boil until syrupy and the shiny, leave to go cold.