Lemon and Yuzu Curd, Coconut Sorbet and Spiced Rum


Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

  • About

You will need to begin this recipe one day ahead.


  • 135 ml ( fl oz) lemon juice, approximately 3 lemons
  • 20 ml (¾ fl oz) yuzu juice
  • 150 g ( oz) eggs
  • 110 g ( oz/½ cup) caster (superfine) sugar
  • 1 sheet gold-strength gelatine, bloomed
  • 150 g ( oz) unsalted butter, diced
  • 100 g ( oz) white chocolate

Burnt Coconut Streusel

  • 1 coconut husk
  • 100 g ( oz) unsalted butter
  • 110 g ( oz/½ cup) caster (superfine) sugar
  • 60 g ( oz) almond meal
  • 140 g (5 oz) plain (all-purpose) flour
  • 5 g ( oz) sea salt

Coconut Sorbet

  • 60 g ( oz) caster (superfine) sugar
  • 1 g (1/32 oz) pectin NH
  • 150 ml (5 fl oz) coconut water
  • 250 g (9 oz) coconut cream
  • 75 g ( g) glucose
  • sea salt

Meringue Tubes

  • 50 g ( oz) eggwhite
  • 80 g ( oz) caster (superfine) sugar

Spiced Rum Jelly

  • 1 cinnamon stick
  • 2 star anise
  • 10 cardamom pods
  • 90 ml (3 fl oz) rum
  • 40 g ( oz) caster (superfine) sugar
  • 1 sheet titanium-strength gelatine, bloomed

Coconut Powder

  • 50 g ( oz) desiccated coconut
  • 15 g (½ oz) maltodextrin
  • 30 g (1 oz) icing (confectioners’) sugar


To make the burnt coconut streusel, dry the coconut husk overnight in a 50°C (120°F) oven. Use a blowtorch to burn the husk, then reserve 25 g (1 oz) of the ash powder. Combine the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment, and beat until smooth and pale. Add the almond meal, flour, reserved ash and salt. Mix slowly until you get a crumbly texture. Bake this mix at 140°C (275°F/Gas 1) in a high-sided baking tray lined with baking paper until dry.

To make the sorbet, combine the sugar and pectin in a saucepan, add 115 ml ( fl oz) of water and bring to the boil, then cool. Mix all of the remaining ingredients together and churn in an ice-cream machine according to the manufacturer’s instructions. When churned, transfer the sorbet to a piping (icing) bag and freeze overnight.

To make the meringue tubes, put the eggwhite and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment, and whisk on low speed. Heat the sugar and 2 tablespoons of water to 117°C (235°F) measured on a sugar thermometer. Turn to high speed, slowly add the sugar and whisk until the mixture reaches body temperature and is smooth and dense in appearance. Cut 10 pieces of acetate, 9 × 10 cm (3½ × 4 inches), and 10 pieces of adhesive tape. Spread meringue over the acetate, roll up to form a tube then use adhesive tape to secure. Dry in a dehydrator at 55°C (130°F) overnight, and store in an airtight container until ready to use.

To make the curd, combine the lemon and yuzu juice, eggs and sugar in a Thermomix. Set the temperature to 80°C (175°F), blend on high speed for 10 seconds then turn down to low and cook until the mixture reaches 72°C (160°F), then turn the heat off. Squeeze excess water from the gelatine and add it to the curd mixture, then slowly add the butter until the mixture is emulsified. Strain into a container, cover with a circle of baking paper and chill to set.

To make the spiced rum jelly, lightly toast the cinnamon stick, star anise and cardamom in a dry frying pan. Mix the rum and sugar with 110 ml ( fl oz) of water and warm in a saucepan over medium heat. Remove from the heat, add the spices, cover and infuse for 20 minutes. Return to the heat and bring the temperature of the rum mixture to 90°C (195°F). Squeeze the excess water from the bloomed gelatine and add it to the rum mixture, strain into a container and chill to set. When totally set, turn out onto a chopping board and cut into 5 mm (¼ inch) dice.

Combine the ingredients for the coconut powder in a blender on high speed until the coconut breaks down. Pass through a fine sieve and store in an airtight container.

Melt the white chocolate and spread very thinly on a chilled marble slab. When it is almost set, scrape to form irregular shavings. Store the shavings in the freezer until ready to serve.

To serve, scoop some yuzu curd onto each plate and make a small flat spot on top. Place rum jelly in the flat spot. Stand the white chocolate shavings upright in the curd. Sprinkle with alternating layers of the burnt coconut streusel and coconut powder. Fill the meringue tubes with coconut sorbet and place gently on top to serve.