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Recipe: lemon curd parfait balls and candied ginger snow

By Brendan Wessels, Head Chef of d’Arenberg Cube restaurant, McLaren Vale.

D’Arenberg Cube is one of the top 'destination restaurants' in Australia. Situated in a spectacular building in the McLaren Vale wine region, d'Arenberg Cube restaurant offers an extraordinary food and wine experience. Head Chef Brendan Wessels shares an exclusive recipe of lemon curd parfait balls and candied ginger snow, which perfectly pairs with a glass of The Noble Mud Pie 2017, a dessert wine blend of Viognier, Sauvignon Blanc, Semillon and Pinot Gris. 




 

Serves: 15

 

Ingredients:

 

Candied ginger snow:

1 bottle of ginger beer (375 ml) - Bundaberg

130 g candied ginger puree

Pinch of salt to taste

 

Lemon curd parfait balls:

50 g sugar

10 g water

2.5 egg yolks

175 g lemon curd

1+1/4 leaves gelatine - gold

½ vanilla pod

Pinch of salt to taste

1/2 g citric acid

Zest of 1/2 lemon

200 g cream

 



Method:

 

Candied ginger snow:

Mix beer, puree and salt.

Set up the blender, as well as a slotted spoon and a takeaway container.

Now prepare a nitrogen bath.

Half a cup at a time, pour the beer mix into the nitrogen, stir until mix is frozen very hard.

Remove mix from nitrogen with slotted spoon, crush it slightly into smaller chunks and add to the blender.

Blend quickly into a powder.

Working quickly, scrape powder out of blender and place in freezer.

 

Lemon curd parfait balls: 

Place the sugar and water in a pan and bring to a boil.

Place the egg yolks in a mixing bowl with a whisk attachment and start whisking at medium speed.

Once the sugar and water reach 120 o Celsius, slowly add the syrup to the whisking yolks and continue to whisk until light and fluffy - the mixture should whisk itself cool.

Soak the gelatine leaves in ice cold water.

Heat the lemon curd and add the gelatine leaves - stir to melt.

Add this mixture to the whisked egg yolk mix and fold together.

Add vanilla, salt, citric acid and lemon zest and fold together.

Whisk the cream to medium peak and gently fold into the lemon base.

Adjust any seasoning, place mixture in a piping bag and carefully disperse into sphere mats.

Freeze overnight.


Plating:

Place one ball of lemon curd parfait on the centre of the plate, add the candied ginger snow on top. Serve with shortbread biscuits and hard meringues.