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Coffee and Lemon recipe by Valrhona Meet the Chef Rory Macdonald
Recipe Step by Step
In a small saucepan heat the milk, cream and coffee beans until just simmering, remove from the heat, cover with plastic wrap and steep for 30 minutes. Strain into a bowl and rescale – add additional cream to take the total weight back up to 300g. In an iced water bath soak the gelatin leaves.
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.
In a small saucepan heat the coffee beans and the cream until just simmering, remove from heat, cover the pan with plastic wrap and steep for 30 minutes. Strain and re-scale. Place the coffee mixture in a clean small saucepan, add glucose and bring to boil, pour over chocolate and blend with a hand blender. When smooth and glossy, add the cubed butter and continue to blend until the butter has been emulsified. Pour into 3-inch disc molds and freeze. Reserve until needed.
makes 20 portions
320g lemon juice (freshly squeezed)
3ea lemon zest
400g sorbet syrup
200g sorbet stabilizer
Using a hand blender, blend all ingredients – churn in an ice cream maker/machine.
300g basmati white rice
1 liter water
Boil water, add rice and cook until the rice is over-cooked. Strain out excess water, and blend in a Vitamix, pass through a chinois. Spread out onto a Silpat as thin as possible, allow to dry for at least 24 hours until it is completely dry. Fry in oil, strain on paper towels, season with salt.
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