Lemon and Yuzu Curd, Coconut Sorbet and Spiced Rum

Name: Lemon and Yuzu Curd, Coconut Sorbet and Spiced Rum
Yield: Serves 4
Cuisine: France
Ingredients: 80 g (2¾ oz) caster (superfine) sugar; 50 g (1¾ oz) eggwhite; sea salt; 75 g (2½ g) glucose; 250 g (9 oz) coconut cream; 150 ml (5 fl oz) coconut water; 30 g (1 oz) icing (confectioners’) sugar; 1 cinnamon stick; 2 star anise; 10 cardamom pods; 90 ml (3 fl oz) rum; 40 g (1½ oz) caster (superfine) sugar; 1 sheet titanium-strength gelatine, bloomed; 50 g (1¾ oz) desiccated coconut; 15 g (½ oz) maltodextrin; 100 g (3½ oz) white chocolate; 150 g (5½ oz) unsalted butter, diced; 1 sheet gold-strength gelatine, bloomed; 110 g (3¾ oz/½ cup) caster (superfine) sugar; 150 g (5½ oz) eggs; 20 ml (¾ fl oz) yuzu juice; 135 ml (4½ fl oz) lemon juice, approximately 3 lemons; 1 g (1/32 oz) pectin NH; 60 g (2¼ oz) caster (superfine) sugar; 5 g (⅛ oz) sea salt; 140 g (5 oz) plain (all-purpose) flour; 60 g (2¼ oz) almond meal; 100 g (3½ oz) unsalted butter; 1 coconut husk

Preparation info

Serves
4

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

135 ml (4½ fl oz) lemon juice, approximately 3 lemons
20 ml (

Europe
France
Dessert
Mediterranean

Method

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 i