AT A GLANCE
"A Maude interpretation of a deconstructed lemon tart: the crémeux (French for creamy) is a rich, velvety pudding balanced by the tart yuzu sorbet - one doesn't work here without the other," says Stone. "Of course, crunch is important and the snappy hemp-seed tuile is en pointe." Start this recipe a day ahead to make the sorbet and crémeux.
|01||For crème fraîche yuzu sorbet, heat sugar, glucose and 125ml water over medium heat, whisking occasionally, until syrup reaches 84C on a sugar thermometer (4-5 minutes). Pour into a tall container, place in an ice bath to cool completely, then add crème fraîche, yuzu juice, and ¼ tsp salt, and blend with a handheld blender. Cover and refrigerate for flavours to develop (4 hours or overnight) then churn in an ice-cream machine. Sorbet mixture can be made up to 3 days ahead, covered and refrigerated; frozen sorbet will keep for up to a week.|
|02||For crémeux, whisk yolks, sugar and tsp salt in a bowl. Bring milk and cream just to the boil in a saucepan over medium heat, gradually whisk into yolk mixture, then return to pan and stir over low heat until thickened and mixture reaches 84C on a sugar thermometer (4-5 minutes). Squeeze excess water from gelatine, stir into milk mixture to dissolve, strain through a fine strainer then add to chocolate in 3 batches, stirring to incorporate between each addition. Transfer to a container, cover closely with plastic wrap and refrigerate until set (6 hours or overnight). Crémeux can be made up to 3 days ahead.|
|03||For hemp-seed tuiles, stir milk, butter, sugar and golden syrup in a small saucepan over low heat until melted and smooth. Remove from heat, stir in hemp seeds, transfer to a container, cover and refrigerate until firm (4 hours). Preheat oven to 160C, spoon ¼ cup tuile batter onto each of 2 silicone mats, cover with plastic wrap, then roll tuile batter with a rolling pin to a 24cm x 32cm rectangle. Gently remove plastic, transfer mats to baking trays and bake until golden (8-10 minutes). Cool mats on a flat surface then, using a small offset spatula, carefully lift and break sheets into 3cm-5cm pieces and store in an airtight container in single layers separated with baking paper. Make extra to allow for breakage. Tuiles will keep for 2-3 days.|
|04||For sablé biscuits, mix flour, cornflour and tsp salt in a small bowl. Beat butter and icing sugar in an electric mixer until pale and creamy (2-3 minutes), then beat in egg yolk. Reduce speed to low, then beat in flour mixture, scraping down sides of bowl, until dough just comes together. Turn out and form into a square, wrap in plastic wrap and refrigerate until firm (3 hours). Sablé dough will keep for 2 days, wrapped and refrigerated, or frozen for up to a month. Preheat oven to 160C and line an oven tray with baking paper. Roll dough between sheets of baking paper to 3mm thick then cut out twelve 5cm x 6cm, rectangles, transfer to prepared tray and refrigerate until firm (10-20 minutes). Bake until edges are golden (10-12 minutes), cool on trays, then store in an airtight container in single layers between pieces of baking paper.|
|05||For hemp-seed streusel, beat flour, sugar, baking powder, butter, eggwhite and ¼ tsp salt in an electric mixer on medium speed until mixture comes together in small clumps (4-5 minutes), then mix in hemp seeds. Spread on a baking tray lined with baking paper and freeze until frozen (1 hour), then bake, stirring halfway through until golden (12-15 minutes). Cool on tray, finely chop ½ cup streusel, then store fine and coarse streusel in separate airtight containers until required. Streusel will keep for 2 weeks.|
|06||To serve, stir crémeux until smooth, then transfer to a large pastry bag fitted with a large nozzle. Pipe a small dollop of crémeux in the centre of each serving plate and place sablé biscuit over it. Pipe crémeux alongside sablé, spoon a little chopped streusel alongside crémeux, scatter a little of the larger streusel over crémeux and gently place 2 hemp-seed tuiles into crémeux. Spoon sorbet onto chopped streusel, then finely grate lemon rind over the top and serve.|
Note Yuzu juice is available from Japanese grocers. Valrhona Dulcey chocolate is available from select delicatessens. Hemp seeds are available from select health-food shops.
2011 GUNDERLOCH "MESSIDOR,” BEERENAUSLESE, RHEINHESSEN, GERMANY. , suggested by BEN AVIRAM