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Coffee and Lemon recipe by Valrhona Meet the Chef Rory Macdonald
Recipe Step by Step
In a clean small saucepan add the coffee cream mixture and bring to a simmer. In a separate bowl, whisk to together the egg yolks and sugar, gradually add the hot coffee mixture, using a spatula, make a figure of motion stirring constantly until slightly thickened. Using your hands squeeze out the excess water from the gelatin and add to the custard mixture.
Using a fine mesh sieve, strain hot custard over the chocolate. Using a hand blender, blend hot custard and chocolate together until smooth and glossy. Add the butter and continue to blend, until totally emulsified. Pour into 3-inch disc mold and freeze. Reserve until needed.
makes 20 portions
320g lemon juice (freshly squeezed)
3ea lemon zest
400g sorbet syrup
200g sorbet stabilizer
300g basmati white rice
1 liter water
Assembly and finishing
Sandwich together the coffee crémeux and coffee ganache, place in the middle of the plate, place a small quenelle of lemon sorbet on top