Lemon dessert with honey mead, a masterpiece of molecular gastronomy by the famous Spanish chefs Arzak
For the broken base
For the lemon sculptures
For the lemon sculpture exteriors
For the base of the hydro-honey
For the hydro-honey reactor
- Bitter cocoa powder To taste
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 4
- Recipe cuisine Spanish
Mix all the ingredients and let it sit in the refrigerator for 1 hour.
Spread the paste on a baking sheet and bake for 80 minutes at 140 Cº.
Let it cool and then crush it completely.
Add the curaçao and the syrup to 150 gr of the crushed base.
Mix all the ingredients well.
Quickly scald it and then pour the mixture into a cubical Flexipan mould.
Place in freezer.
Once thickened, cut it in half, giving it an undulated shape.
Keep in freezer.
Exterior Of The Lemon “Sculptures”
Melt the butter at a temperature lower than 50°C.
Add the sweet chilli pepper and the carminic acid.
Sprinkle it with frozen lemon, with the help of a hypodermic needle so as to create a thin exterior.
Let it sit in the refrigerator.
Scald the honey and water mixture; add the star anice and let it infuse for 5 minutes.
Mix the remaining ingredients, beating well with a whisk.
Let it rest in the refrigerator for 6 hours to eliminated any excess air.
Mix together all the ingredients.
Sprinkle the lemon-based “sculptures” with cocoa powder, which will give it a coppery look.
Place the broken base on a flat surface or serving plate.
Then add the lemon sculptures, in a vertical manner (2 per person).
To finish, pour 50 gr of mead.
The server will then add a full teaspoon of reactor that will then produce a kind of fractal reaction.