Sat, 21 July 2018
Chef: Tommy Butler from The Radisson Blu Hotel, Golden Lane
Ingredients:
150ml lemon juice
270gr castor sugar
300gr unsalted butter cubed
Zest of 1 lemon
4 eggs lightly beaten
Strawberries
Edible flowers (optional)
Cracked black pepper
Pistachios crushed
Method:
1. Mix the lemon juice, zest & sugar together & boil
2. Remove from the heat & add the whisked eggs
3. Return to the heat & stir until the mixture thickens or coats the back of a spoon
4. Add the melted butter in cubes and whisk through
5. Refrigerate before use
6. Half the strawberries & lightly dust in icing sugar
7. Add 2 generous quenelles of lemon curd to the plate
8. Add the half strawberries & crushed pistachios
9. Sprinkle with lemon pepper
10. Garnish with edible flowers, if desired