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; 160 ml (5¼ fl oz) lemon juice; 150 g (5½ oz/⅔ cup) caster (superfine) sugar; 160 g (5¾ oz) egg yolks; 20 ml (½ fl oz) limoncello; 150 ml (5 fl oz) lemon juice; ½ sheet bronze-strength gelatine, bloomed; 250 g (9 oz) thickened (whipping) cream; crushed meringue, to serve; fresh and dried raspberries, to serve; 5 small fennel bulbs

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
Mediterranean
Gluten-free

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