You will need to begin this recipe one day ahead.
Put the lemon juice in a saucepan over medium heat and reduce the juice by half.
Put the reduced lemon juice and limoncello in a saucepan and gently warm over low heat. Add the bloomed gelatine and stir until dissolved.
Whip the cream to soft peaks and gently fold through the yolk mixture, then add the lemon juice mixture, folding until just incorporated. Spoon mixture into a piping bag then pipe into spherical moulds and freeze for at least 6 hours, preferably overnight.
To make the confit fennel, use a small knife to carefully trim the fennel bulbs and expose the central stalk, reserving the rest of the bulb for another use. Cut the stalks into
To serve, lay the fennel pieces in the centre of the serving bowls. Put the crushed meringue into a wide flat bowl. Dip the lemon parfait moulds in a bowl of hot water for 2 seconds (take care not to get any water in the parfait), slip a blunt knife down the inside of each mould to release the parfait, then turn out into the meringue and, working quickly, coat the parfait in the meringue before turning onto the confit fennel. Scatter with fresh and dried raspberries and garnish with edible flowers and microgreens. Serve immediately.
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