I was once asked to create a dessert challenge for MasterChef Australia contestants. The mystery ingredient turned out to be lemons, so I came up with this. Immediately after the show, we had queues of people lined up outside the restaurant just to try it. All of the components can be made in advance, making it a good dinner party assembly dessert.
Put all the ingredients in a bowl with
Put the egg yolks, whole eggs and sugar in a bowl and whisk well. Place the bowl on top of a saucepan of boiling water and continue whisking. Add the lemon juice and zest and continue to whisk. After a few minutes you will notice the mixture starting to thicken to a mayonnaise-like consistency. Whisk in the butter (still over the heat) a few cubes at a time, waiting for each addition to melt before adding the next. Once all the butter has been added and emulsified into the curd, take the bowl off the heat and sit it over a sink full of ice until it is cold. The curd should thicken as it cools down.
Add the flour and baking powder to the digestive biscuits and mix together. Combine the dry ingredients with the butter mixture and mix lightly until crumbly. Be careful not to over-mix as you want to leave some air in the mixture. Spoon the mixture onto the prepared tray and
In a bowl, whisk all the ingredients together until combined. Transfer to an ice-cream machine and churn according to the manufacturer’s instructions.
Using a vegetable peeler, carefully remove the zest of the lemons in strips, making sure you don’t take off any bitter white pith. Put the strips in a saucepan with just enough maple syrup to cover them and bring the syrup to the boil. As soon as it reaches boiling point, take the pan off the heat and leave the zest to cool in the syrup.
Spoon 2 tablespoons of lemon curd into each of six dessert glasses or bowls, then top with 2 tablespoons of the streusel and a scoop of mascarpone sorbet. Top with a few candied lemon peel strips and cover the whole thing in lemon granita.
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