Lemon Parfait with Olive Madeleine, Poppyseed Cream, Fresh Lemon & Olives in Olive Oil

Lemon Parfait with Olive Madeleine, Poppyseed Cream, Fresh Lemon & Olives in Olive Oil

Prep
15
Cooking time
45
Serves
4

Method

  1. Preheat oven to 220C.
  2. For the Lemon Parfait, place the gelatine into a small bowl, cover with water and set aside to soften. Drain well and squeeze to remove excess water. Set aside.
  3. Place the sugar and 60ml water into a saucepan over medium heat.
  4. Meanwhile, place the egg yolks into a medium bowl. Using an electric whisk, whisk ingredients until thick and pale. When the sugar syrup reaches 118C, slowly pour into the yolks while whisking continuously. Continue to whisk until cool. Set aside.
  5. Place 50ml cream into a small saucepan and heat gently. Remove from the heat, add the gelatine and stir until dissolved. Pour into the egg mixture.
  6. Place the remaining 200ml cream, the lemon juice and zest into a small bowl and whisk to soft peaks. Fold gently into the egg mixture.
  7. Set aside 100g of the mixture for the Poppyseed Cream.
  8. Line a tray with baking paper; place four 10cm round x 2cm high ring moulds onto the tray and spray the insides of the moulds with cooking spray. Pour the mixture into the moulds and level the surface with a small offset spatula. Place the parfaits into the freezer to set. Once set, unmould onto a lined baking tray and reserve in the freezer.
  9. For the Poppyseed Cream, place ingredients into a bowl and mix together until combined. Set aside in the fridge.
  10. For the Olive Madeleines, grease a madeleine tray with butter.
  11. Place the butter, olive puree and vanilla bean in a saucepan over low heat until melted. Remove from the heat and set aside to cool. Discard the vanilla bean.
  12. Meanwhile, place the eggs, sugar and vanilla seeds into a bowl and whisk until light and fluffy. Fold in butter olive mixture.
  13. In a separate bowl, mix the flour and baking powder and gradually add to the egg butter mixture, folding through gently after each addition.
  14. Spoon the batter in the madeleine moulds and place in the oven to bake until springy to the touch, about 8 minutes. Remove from the oven and set aside.
  15. For the Fresh Lemon and Black Olives, place all ingredients into a bowl and mix together. Set aside.
  16. To serve, unmould the Lemon Parfaits into the centre of each plate. Spoon Poppyseed Cream on top. Add an Olive Madeleine and some Fresh Lemon and Black Olives with a little of the dressing. Garnish with lemon balm leaves.

Ingredients Chevron Icon

Lemon Parfait

½ sheet gold gelatine

60g caster sugar

4 egg yolks

250ml thickened cream

juice and zest 2 lemons

Poppyseed Cream

100g reserved Lemon Parfait mixture

2 tsp poppyseeds

zest 1 lemon

Olive Madeleines

60g unsalted butter

60g pitted kalamata olives, pureed

1 vanilla bean, seeds scraped

60g eggs

60g caster sugar

45g plain flour

2g baking powder

Fresh Lemon and Black Olives

200ml extra virgin olive oil

2 lemons, peeled and segmented

8 kalamata olives, pitted and halved

seeds scraped from 1 vanilla pod

lemon balm leaves, to garnish

product-photo