Heath Robbins

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Frozen Meyer Lemon Parfait with Spiced Milk Broth, Almond Praline & Toasted Almond Oil

Champe Speidel, Persimmon / November 2006

For 8 to 10 servings

Lemon parfait:
• 4 Meyer lemons, peeled, seeded, cut into suprêmes, and diced
• 2 Tbsps. Meyer lemon zest
• 2 Tbsps. fresh Meyer lemon juice
• 1" piece vanilla bean
• 1 cup granulated sugar
• 2 lg. egg whites
• 1 cup heavy cream, chilled
• 2 lg. egg yolks

  1. Bring lemon segments, zest, juice, vanilla bean, and 1/4 cup sugar to a boil in nonreactive saucepan; reduce heat to medium; simmer until reduced to a syrup; remove from heat; cool to room temperature.

  2. Place egg whites in nonreactive bowl; whisk into soft peaks; whisk in 1/4 cup sugar; reserve.

  3. Place cream and 1/4 cup sugar in a bowl; whisk into stiff peaks; reserve.

  4. Place egg yolks and remaining 1/4 cup sugar in a bowl; whisk to ribbon stage; carefully fold egg whites, whipped cream, egg yolks, and lemon syrup in large nonreactive bowl.

  5. Line half baking sheet with parchment paper; pour mixture into pan; spread evenly; cover with plastic wrap; freeze 4 hours.

Spiced lemongrass milk:
• 2 cups whole milk
• 1 cup granulated sugar
• 6 coffee beans
• 6 allspice berries
• 6 black peppercorns
• 4 whole cloves
• 3 star anise
• 1 whole nutmeg, crushed
• 1 vanilla bean
• 1 cardamom pod
• 1 stalk lemongrass, very thinly sliced

  1. Bring all ingredients to just below a boil in heavy-bottomed, nonreactive saucepan; remove from heat; cover; steep 2 hours.

  2. Strain through fine chinois; cover with plastic wrap; reserve in refrigerator.

Assembly:
• 1 cup Marcona almonds, peeled
• 1/2 cup granulated sugar
• 1 Tbsp. salt
• micro mint leaves (for garnish)
• toasted almond oil (for garnish)

  1. Heat oven to 375°F.

  2. Spread almonds on baking sheet lined with Silpat nonstick pad; toast in oven until golden; remove from oven; cool to room temperature.

  3. Place sugar in heavy-bottomed saucepan set over low heat; melt to golden syrup; remove from heat; stir in almonds and salt; transfer to baking sheet lined with Silpat nonstick pad; spread evenly; cool completely.

  4. Crumble praline into even pieces by hand or in a processor.

  5. To serve, cut parfait into disks, using 2" cutter; place a parfait disk in each shallow bowl; sprinkle with some praline; top with second disk; sprinkle with more praline; ladle broth over; garnish with mint leaves and almond oil.

What to drink: Moscato