Meyer Lemon & Pine...Meyer Lemon & Pine Nut Symphony

A sophisticated deconstruction featuring velvety Meyer lemon curd, toasted pine nut sable, and a modernist basil-infused olive oil snow.

Ingredients

Cooking Instructions

1. 01

   In a heatproof bowl over simmering water, whisk lemon juice, zest, sugar, and egg yolks until thickened and coating the back of a spoon (approx. 82°C/180°F).

2. 02

   Remove curd from heat and emulsify 115g of chilled butter one cube at a time using an immersion blender until glossy. Pass through a fine-mesh sieve and chill for at least 4 hours.

3. 03

   Preheat oven to 170°C (340°F). Combine ground pine nuts, flour, powdered sugar, and a pinch of salt. Rub in the remaining 50g of butter until sandy, then bake on a lined tray for 12-15 minutes until golden brown. Let cool to form a crumble.

4. 04

   Blanch basil leaves in boiling water for 10 seconds, shock in ice water, squeeze dry, and blend with olive oil. Strain through a coffee filter to create a vibrant basil oil.

5. 05

   To create the snow, slowly whisk the basil oil into the tapioca maltodextrin in a small bowl until the liquid is absorbed and a light, powdery snow texture forms.

6. 06

   Plate by piping spheres of lemon curd, scattering pine nut sable crumble around them, and finishing with a delicate dusting of basil olive oil snow and micro-basil leaves.