Tonka shortbread
- 100 g flour
- 70 g butter
- 38 g powdered sugar
- 12.5 g almond flour
- 20 g eggs
- 1 g Tonka bean
- 1 g salt
Cream cheese bombe
- 225 g Fortville cream cheese
- 5 sheets of gelatine
- 250 g whipping cream
- Zest from 1 lemon
- 1 vanilla bean
- 35 g egg white
- 55 g granulated sugar
- 17 g water
- 121°C
Lemon tonic gel
- 40 g lemon juice
- 6 g Limoncello
- 20 g sugar
- 20 g Schweppes tonic
- 20 g 1724 tonic
- 1.2 g agar agar
- 3 g Citras
Strawberry sauce
- 85 g strawberry juice
- 45 g pomegranate juice
- 4 g powdered sugar
Lemon sorbet
- 180 g water
- 40 g maltodextrin (optional)
- 40 g isomaltulose (optional)
- 100 g lemon syrup
- 25 g preserved lemon, puree
- 10 g powdered milk
- 16 g Limoncello
- 52 g lemon juice
Lemon verbena oil
- 1 bunch lemon verbena
- 1 bunch spinach
- 250 g grape seed oil
- Bake for 7 min at 70°C
Basil creme
- 45 g water
- 75 g skim milk
- 18 g sugar
- 2 g agar agar
- green food coloring
- ½ bunch basil
- ½ bunch spinach
Pomegranate sauce
- 500 g pomegranate juice
- 1.5 g ascorbic acid
- 10 g lemon verbena
- 320 g sugar syrup
- 400/1L sugar syrup
Instructions
Step 1: Tonka shortbread
Combine the flour, almond flour, salt, grated Tonka bean, and powdered sugar. Add softened butter. Add the eggs one by one. Allow the dough to rest overnight in the refrigerator. Roll out between two sheets of parchment paper, then cut out rounds using a cookie cutter. Bake at 160°C until golden brown.
Step 2: Cream cheese bombe
Mix 200 g of cream cheese with the vanilla seeds and lemon zest. Soak the gelatine sheets in cold water. Heat 25 g of cream cheese to 70°C. Add the soaked gelatine sheets and let dissolve. Combine the two cream cheese mixtures.
Beat the egg whites into soft peaks. Combine the sugar and the water, and bring to 121°C. Add the sugar to the egg whites, beating vigorously. Continue to beat until the mixture is cool, to form an Italian meringue.
Add the Italian meringue to the cream cheese. Mix well to combine. Whip the cream ¾ of the way, and gently fold into Fortville cream cheese mixture. Pour into stainless steel tray, and allow to cool in the refrigerator.
Step 3: Lemon tonic gel
Combine the lemon juice, Limoncello, sugar, Schweppes tonic, and 1724 tonic. Bring to a boil with the agar agar and Citras.
Step 4: Strawberry sauce
Combine strawberry juice, pomegranate juice and powdered sugar. Mix using a hand blender. Skim and cook sous vide 3 times.
Step 5: Lemon sorbet
Combine the water, isomaltulose, maltodextrin, and powdered milk. Bring to a boil, then allow to cool. Add the lemon syrup, Limoncello, and preserved lemon puree. Pass through a chinois.
Step 6: Lemon verbena oil
Combine all of the ingredients in a Thermomix Bake for 7 min. at 70°C.
Step 7: Basil creme
Bring the water, milk, sugar, and agar agar to a boil. Allow to cool in the refrigerator. Purée with the spinach and basil, and pass through a chinois.
Step 8: Pomegranate sauce
Combine the pomegranate juice and ascorbic acid. Add the lemon verbena and syrup. Store in a cold place and allow to infuse for 1 hour. Pass through a chinois.
Step 9: Plating
Place a round cookie cutter (diameter: 6.5 cm) in the center of the plate. Cover with finely sliced rhubarb, then place a baked shortbread cookie on top. Add the cream cheese mousse, and garnish with quartered strawberries. Pipe small dots of the lemon gel and basil creme between the strawberries. Cover with baby basil leaves.
