This recipe has become a must have every winter at Lark! Sweet, fragrant Meyer lemons, egg yolks and cream whipped and frozen.
Parfait
Ingredients
9 yolks
1 ½ cup sugar
½ cup water
2 cup cream, whipped to stiff peaks
2 tsp Meyer lemon zest
½ cup Meyer lemon juice, strained
Method
Place your molds onto a tray that will fit into your freezer.
Put sugar and water into a small sauce pan. Turn the heat on and cook until hard ball stage.
While the sugar is in the sauce pan, place yolks in a mixer with the whip attachment. Whip until the yolks are pale in color.
Once the sugar has reached hardball stage, with the mixer on low, pour the sugar into the mixer bowl, very slowly and up against the side of the bowl trying to avoid the whip.
Once you have added all the sugar, turn the mixer back to high and whip until the bowl of the mixer is no longer hot to the touch.
Add the juice and zest to the yolk and sugar mix. Whip slowly until the juice is fully incorporated.
Take the bowl off the mixer, and in 3 batches, fold in the whipped cream.
Pour into your molds and freeze, making sure it lays flat. Freeze through before serving, about 8 hours.
Meyer Lemon Jus
Ingredients
¾ cup sugar
1 cup water
2 tsp Meyer lemon zest
½ cup Meyer lemon juice
Method
Combine sugar and water. Bring to a boil.
Add zest and juice.
Adjust more juice to taste.
Kumquat Vanilla Bean Conserve
Ingredients
1 cup Kumquats Sliced
1 ea Vanilla Bean
¾ cup Sugar
Method
Combine and cook over medium heat for about 20 minutes, until thick and syrupy, and kumquat slices have a candied appearance.
Remove from heat and cool before using.
