Strawberry, Cream Cheese, Lemon and Rhubarb Dessert

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New recipe
Credit: Ekkow Photography
Ingredients (4 people)

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.

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