Candied lemon with pistachio sponge and yoghurt sorbetti

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Ingredients

Candied lemon

10 smoothed skinned lemons (cut in half length ways, centre removed)
1.13kg water
1.5kg sugar
380g glucose syrup

Lemon jelly

10g agar
320g sugar
260g water
240g glucose syrup
500ml lemon juice (reduced to 250ml)

Yoghurt sorbet

1kg sheeps' milk yoghurt
600g natural yoghurt
140ml sugar syrup
40g liquid glucose (warmed and mixed with the sugar syrup)
1tbsp lemon juice
50ml water

Pistachio Genoise

166g almond paste
42g pistachio paste
188g icing sugar
126g egg yolks
62g whole egg
208g egg white
20g sugar
146g all-purpose flour
42g clarified butter

Method

Candied lemon
Blanch the citrus skins three times, changing the water each time.
Combine the water, sugar and glucose in a pot and bring to the boil. Immerse the blanched skins in the syrup, cover with a cartouche and simmer til translucent. Store in their syrup.

Lemon jelly
Mix the agar with the sugar, whisk into the cold water.
Add the glucose syrup and bring to the boil, stirring. Cook over moderate heat to 106°C. Let cool to 90°C and then whisk in the lemon juice.
Pour into the candied lemon skins, place in fridge to cool.

Youghurt sorbet
Mix all the ingredients together, pass through a fine sieve. Refrigerate til cold, churn at least 2 hours before serving.

Pistachio Genoise
Preheat oven to 160°C. Line two 25cm flat trays with baking paper.
Using a paddle attachment, combine nut pastes and icing sugar in electric mixer, drizzle in the clarified butter and gradually add the egg yolks and eggs in 4 additions, scraping the bowl between additions.
In a separate mixer beat the egg whites with a ¼ of the granulated sugar until quadrupled in volume. Add the rest of the sugar and whip to medium stiff peaks. Fold the meringue in to the nut paste in three additions, then fold in the flour.
Spread onto the baking trays and bake until cake springs back to touch (about 7 to 10 mins).

Notes