Fruit compression with lemon curd ice-cream
Fruit compression
The quantity of fruit depends on the size of the mould. The fruits used in this recipe were mango paw-paw pineapple kiwi strawberries banana plum and cantaloup melon but this can be varied according to season and personal taste.
Method
Slice fruits into pieces of between 2mm to 3mm thick. Line a tranche mould with cling film and layer the fruit. Compress with a 2lb weight for three hours (Kitts uses a catering-sized tin of baked beans).
Refrigerate. There is not usually much excess liquid squeezed out but if there is it can be spooned off and used for a fruit sauce.
Lemon curd ice-cream
2 pints of milk
16 egg yolks
1lb caster sugar
Prepare these ingredients into a créme Anglaise.
¼ pint of lemon juice
2oz butter (chopped)
2 egg yolks
4oz caster sugar
Cook into a sabayon slowly add chopped butter during whisking. Blend into créme Anglaise and churn in an ice-cream machine until ready.
Crystallize some lemon zest for decoration at the assembly stage.
Passion fruit sauce
1 pint passion fruit pulp
6oz caster sugar
1oz cornflour diluted with some water
Method
Boil pulp with the sugar cook until it forms a soft ball. As the mixture begins to cool stir in the cornflour.
Lemon sabayon
(just for decoration during assembly)
Zest and juice of 2 lemons
2 egg yolks
1oz caster sugar
Method
Make into classic sabayon whisking over bain-marie until thickened.
Tulip biscuit
2oz icing sugar
2oz flour
1 egg white
1oz melted butter
Method
Mix ingredients into a paste. Roll out thinly and cut into triangles. Curl a triangle around a large rolling pin point to point to create a curled shape with a pointed peak. Bake off.
To Assemble
Place a slice of the compressed fruit on the plate just off-centre. Spoon passion fruit coulis into a stencil of your choice. Remove stencil.
Place four slices of strawberry in the two o'clock position on the plate. Place the tulip biscuit on top of the strawberries. Put a small ball of lemon curd ice-cream on top of the biscuit and decorate the top with the crystallized lemon zest.
Finally form a crescent of dots on the plate with the lemon sabayon topping each dot with five uncooked blueberries.
