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Lemon Curd in an Isomalt Cup

By Chef Zamani

Isomalt cup

Ingredients

  • 100g isomalt

Method

  1. Melt the isomalt until it is pliable and then you blow it into the sharp you want.

Lemon Curd

Ingredients

  • 120g butter
  • 250g Custer sugar
  • 3 lemons juice
  • 2 eggs

Method

  1. Place butter, lemon juice and sugar into a glass bowl
  2. Place over simmering water
  3. Stir until butter has melted & sugar has started to dissolve
  4. Remove and add beaten eggs
  5. Return to heat and cook the curd, whisking gently until it has thickened.

Honeycomb

Ingredients

  • 15ml oil for oiling a baking tray
  • 80g butter
  • 160g Caster sugar
  • 80g Golden syrup
  • 2 tsp Bicarbonate of soda.

Method

  1. Heat butter, sugar and syrup till dissolved, keep boiling for 5 mins
  2. Add bicarbonate & stir few seconds
  3. Tip the mix into the oil tray until set

Combine all and present it in your dessert plate and garnish with berry coulis