Meyer Lemon Cream | Wild Blueberry Compote | Chocolate Soil | Lavender-Scented Box

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Why These Flavors Work

Meyer lemons and blueberries are a classic combination. They work well together because the citrus notes and acidity of the lemon enhance the flavor of the blueberries. It is similar to the combination of lemon and huckleberries. The chocolate acts as a third frontal flavor, but it is also there for texture. The micro basil is sweet and is often used for dessert applications. It has grassy notes that act as background flavors that simply serve to strengthen the frontal flavors.

Ingredients

Method

Assembly Procedure

  1. Lightly coat the special plastic molds with a light mist of “de-mold spray” (resources for the molds and the spray). These molds are made of thin polycarbonate and come in a variety of shapes; this particular shape is made to look like a small hill. The molds can be reused if maintained properly. Place them all on a sheet pan.
  2. Fill the molds three-quarters of the way with the Meyer lemon cream. Insert a frozen blueberry compote inclusion into the cream. Even out the top of the mold with an offset spatula so that it is flat. Freeze to harden.
  3. Unmold the cream by dipping the mold in slightly warm water. Turn the mold over onto a sheet pan lined with a nonstick rubber mat and gently push down on the mold. It should release easily like ice from an ice tray; if it doesn’t, then the water may have been too cold or the mold should have spent some more time in the warm water. Return the frozen unmolded Meyer lemon creams to the freezer to harden completely.
  4. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the lemon creams.
  5. Fill a compressor canister and spray the lemon creams with an even coating of the green velvet spray. Keep the compressor gun at least 60 cm/24 in from the lemon creams to obtain a velvety smooth look.
  6. Place each sprayed frozen cream inside the serving box it will be displayed in.

  7. Surround the cream with 60 g/2.11 oz of chocolate soil.
  8. Put 2 of the micro basil leaves on the dessert (one on the actual dessert, one in the soil).
  9. Using the Volcano Vaporizer, scent the boxes with lavender. You need a total of 30 g/1.06 oz of lavender.
  10. Reserve in the refrigerator until ready to display.

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