On the wrong foot? Lemon is sour, right? Of course there are nice fresh sour flavors in this dessert, but don’t forget the sweetness. That is quite present because of the white chocolate and pistachio sauce.
Ingredients
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Hard Vienna dough:
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175 grams of flour
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75 grams caster sugar (white)
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130 grams of soft butter
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1 egg
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Lemon pie:
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100 ml lemon juice
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2 sheets of gelatin
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4 eggs
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140 grams of sugar
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120 grams of crème frache
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White chocolate sorbet:
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400 grams of water
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100 grams of sugar
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200 grams white chocolate (drops)
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2 sheets of gelatin, soaked in cold water
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Olive oil pistachio sauce:
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70 grams pistachio, lightly toasted
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110 grams of olive oil
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juice of half a lemon
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20 grams of powdered sugar
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maybe a little bit of warm water
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Spicy pineapple:
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½ red pepper, cut lengthwise (seed removed)
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20 grains coriander seeds
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2 pieces star anise
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150 ml natural vinegar
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175 grams of sugar
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150ml water
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1 ripe pineapple, peeled and quartered
Preparation
Hard Vienna dough:
1. Beat butter and sugar together in a food processor with a butterfly dough.
2. Add the sifted flour and finally the eggs.
3. Let the dough rest overnight in the fridge.
4. For use on a floured workbench, roll out to approximately 3mm thick.
5. Bake in a buttered baking pan or springform pan at 160 degrees Celsius. about 20 minutes.
6. Then brush with egg yolk and return to the oven for another 5 minutes.
Lemon pie:
1. Soak the gelatine leaves in cold water.
2. Heat the lemon juice and dissolve the squeezed out gelatin in it.
3. Mix the crème frache, sugar, eggs and lemon juice together with a whisk and pass the mixture through a fine sieve.
4. Pour the mixture onto the pre-baked pie crust and let it set in the oven at 95 degrees Celsius (hot air) for about 55 minutes.
5. Let the cake cool in the fridge.
White chocolate sorbet:
1. Soak the gelatin in cold water.
2. Bring the water to the boil and dissolve the soaked gelatin in it.
3. Stir in the chocolate and sugar.
4. Let the mass cool in a flat container.
5. Then spin the mass in the ice cream maker.
Olive oil pistachio sauce:
1. Mix the slightly heated pistachio in the blender with the olive oil, lemon juice and icing sugar.
2. Blend this completely smooth. This takes quite a while.
3. Pass the sauce through a sieve.
Spicy pineapple:
1. Place the pineapple together with the halved red pepper in a clean preserving jar.
2. Bring water, vinegar, sugar, anise and coriander to the boil and pour hot over the pineapple.
3. Put the lid on and steam for 30 minutes at 95 degrees Celsius.
4. Let the preserving jar cool upside down on a cloth.
To serve:
Cut nice dots from the cooled cake. Place it in a ‘mirror’ of the pistachio-olive oil sauce. Make 2 nice long strips of the spicy pineapple and place it next to it. Then place a nice scoop of ice cream on slightly chopped pistachio. Garnish with some lemon cress.
This recipe comes from Beleefjesmaak.nl: a platform with recipes and tips about taste experience for (ex) cancer patients. This website is a collaboration of Jonnie and Thérèse Boer and doctors Ellen Kuiper-Kramer and Otto Visser
