Iced sea buckthorn and poppyseed mousse, sweet cicely gelato, lemon curd and pistachio sponge
(Serves 4)
Lemon Curd Juice and zest of 4 lemons 200g sugar 100g butter 3 eggs 1 egg yolk
Method: Whisk all ingredients together for approximately 10-12 minutes over a bain-marie until thick and glossy. Iced sea buckthorn and poppy seed mousse 200ml buckthorn juice
400ml double cream 150g caster sugar 45ml water 180g egg yolks (about 6/7) 10g poppy seeds
Method:
Bring all the juice and zest to the boil and reduce to 225ml. Remove from heat and leave to cool. Whip cream. Melt sugar in water and boil to 115˚C. Beat egg yolks until pale and fluffy. Slowly add sugar syrup to yolks. Fold in the reduced juice followed by cream. Add poppy seeds, mix well and pour into moulds. Freeze for at least 6 hours.
Sweet cicely gelato
1125g whole milk 110g caster sugar 150g condensed milk 30g glucose 200g cicely leaves
Method: Boil all ingredients except the cicely and reduce to 750g. Blanch cicely in boiling water and then transfer straight into iced water. Blitz the cicely in a blender with the milk base. Strain and churn in an ice cream machine.
Pistachio Sponge
40g plain flour 75g sugar 75g egg yolks 175g egg whites 100g pistachios
Method: Blend all ingredients till smooth. Charge twice in a cream canister. Fill plastic cup up halfway. Microwave on full for 40 seconds. To finish: Remove the parfait and place on chilled plates. Tear the sponge and place around the parfait. Place dots of lemon curd around the plate. Scoop the gelato and place between the parfait. Finish with white chocolate shards and pistachio powder.