Iced Lemon Parfait, Confit Fennel and Raspberries

Name: Iced Lemon Parfait, Confit Fennel and Raspberries
Yield: Serves 10
Cuisine: France
Ingredients: edible flowers and microgreens, to garnish; 150 ml (5 fl oz) lemon juice; 20 ml (½ fl oz) limoncello; ½ sheet bronze-strength gelatine, bloomed; 250 g (9 oz) thickened (whipping) cream; fresh and dried raspberries, to serve; crushed meringue, to serve; 5 small fennel bulbs; 150 g (5½ oz/⅔ cup) caster (superfine) sugar; 160 ml (5¼ fl oz) lemon juice; 160 g (5¾ oz) egg yolks

Preparation info

Serves
10

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

160 ml (5¼ fl oz) lemon juice
150 g (5½

Europe
France
Dessert
Gluten-free
Mediterranean

Method

Put the lemon juice in a saucepan over medium heat and reduce the juice by half.

Mix 50 ml (1¾ fl oz) of water and the sugar in a saucepan over medium heat and cook to 118°C (244°F) using a sugar t