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Lemon Cream and Candied Fennel

  • Ingredients (for 4 people):
1. For the candied fennel
1 fennel bulb
1l water
500g sugar
1 chilli
1/2l cream

1. For the yellow lemon mixture
300g lemon juice (with no pulp)
200g sugar
5 whole eggs
250g cold butter
4 to 8 sprays of Blissful plant Fennel seed extract 
  • Preparation (Make the recipe one day ahead) 
1. Candied fennel
Make a syrup with the water and sugar. Cook the fennel in the syrup with the whole chilli for 1½ hour on a low heat.

2. Lemon yellow mixture
Put the lemon juice, sugar and eggs on a low heat and whip the mixture like a sabayon: it has to triple in volume.
Off the heat, add the butter and the extract of fennel seeds and mix well. Refrigerate. 
  • Presentation
Cut the fennel into thin slices and set aside. Whip the cream and mix with the lemon mixture: 1 spoon of lemon mixture for 2 tablespoons of cream.
Put the cream on a plate and sprinkle with slices of fennel.
Just before serving, in front of your guests, spray one to two sprays of fennel seed extract on each plate

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