Lemon Curd and Blackcurrant Sorbet Recipe - Great British Chefs

Step 1

To begin this recipe, start with the sorbet. Prepare a stock syrup by boiling the water, sugar and glucose. As soon as the mixture boils, remove from the heat and stir to mix. This can be done in advance and refrigerated for later use

Step 2

Boil the blackcurrant purée with 250ml of the stock syrup. After the mixture has been brought to a boil, remove from heat, and allow to cool. Place in ice cream machine until frozen. Remove when finished and place in freezer

Step 3

For the lemon curd, preheat the oven to 180°C/gas mark 4. Separate 3 of the eggs and combine 3 egg yolks, 2 whole eggs, the sugar and lemon juice in a bowl

Step 4

Whisk the egg mix over a bain marie until thick. Once thick, finish with the butter, whisking until incorporated. Store in an airtight container in the fridge until ready to use

Step 5

For the mint glass, preheat the oven to 200ºC/gas mark 6. Place glucose, isomalt and fondant icing in a pan set on medium heat. Bring to 140°C, pour onto a baking sheet lined with a silicon baking mat and leave to cool

Step 6

As the glass is cooling, place the mint leaves on the top. Allow to cool completely and solidify. Place into a blender and blend to a fine powder, then place back onto a baking sheet lined with a silicon baking mat

Step 7

Bake the sugar and mint mixture in the oven, checking regularly, until the sugar melts and forms a clear sheet. Allow to cool at room temperature

Step 8

For the oatmeal, preheat the oven to 160ºC/gas mark 3. Mix all the dry ingredients together in a mixing bowl. Melt the butter in a pan, then pour into the dry mixture and incorporate

Step 9

Place the oatmeal in a shallow baking tray lined with parchment paper and bake in the oven for 9 minutes, or until lightly golden

Step 10

To make the meringue, boil the sugar, water and glucose to 120°C

Step 11

Separate the eggs and whisk the egg whites to soft peaks. Pour the hot sugar mixture on slowly and keep whisking until cool

Step 12

Place some oatmeal crumbs in the bottom of 6 small bowls and pipe lemon curd over the top. Include a small sprinking of oatmeal, a small scoop of sorbet, a shard of mint glass and a swipe of the Italian meringue, toasted with a blowtorch, in each bowl. Garnish with mint leaves