Lemon-Chamomile Semifreddo
Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel
Pastry Chef Raymond Morales of Bar Chelou | Pasadena, CA
Adapted by StarChefs | april 2024
INGREDIENTS
Vanilla Fritter Batter:
Yield: 2 cups
190 grams all-purpose flour
250 grams whole milk
1 whole egg
2 egg yolks
100 grams granulated sugar
4 grams sea salt
2 grams baking powder
2 grams vanilla paste
Lemon Curd:
Yield: 2 quarts
300 grams whole egg
180 grams egg yolk
300 grams granulated sugar
275 grams Meyer lemon juice
225 grams unsalted butter
500 grams whole milk
Chamomile Sorbet:
Yield: 4 quarts
2.2 kilograms whole milk
300 grams heavy cream
1 kilogram sorbet syrup
50 grams chamomile tea
Lemon Confit:
Yield: 2 quarts
1 kilogram Meyer lemon, sliced and seeded
1.5 kilograms granulated sugar
1 vanilla bean, halved
Calamansi Gastrique:
Yield: 1.5 quarts
500 grams calamansi vinegar
1 kilogram granulated sugar
Meyer Lemon Gel:
Yield: 1 quart
500 grams Meyer lemon juice
500 grams 1:1 simple syrup
15 grams agar agar
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Marigold petals
METHOD
For the Vanilla Fritter Batter:
In a Vitamix blender, combine all ingredients until smooth. Transfer to an airtight container and refrigerate 1 hour.
For the Lemon Curd:
In a large bowl set over a bain-marie, combine egg, yolks, and sugar, whisking until mixture starts to thicken. Slowly incorporate lemon juice and whisk until mixture reaches 163°F. Remove from heat and let cool over an ice bath. Using an immersion blender, blend mixture until smooth. Once cooled, stir in milk. Transfer to an airtight container and refrigerate.
For the Chamomile Sorbet:
In a large pot over medium-high heat, bring all ingredients to a boil. Once boiling, remove from heat and cover. Let steep 30 minutes. Strain, transfer to an airtight container, and freeze.
For the Lemon Confit:
Bring two pots of water to a boil. Add lemon to one pot and boil 1 minute. Strain, then transfer lemon to the second pot of boiling water. Boil additional 1 minute. Strain and transfer to a separate pot over medium heat. Add sugar, vanilla, and 1.5 kilograms fresh water. Bring mixture to a boil. Reduce heat and let simmer until mixture reaches 219°F, skimming off any impurities that rise to the surface. Let cool over an ice bath, then transfer to an airtight container and refrigerate.
For the Calamansi Gastrique:
In a pot over medium-high heat, bring all ingredients to a boil. Reduce heat and let simmer until mixture reaches 218°F. Let cool over an ice bath, then transfer to an airtight container and refrigerate.
For the Lemon Gel:
In a mixing bowl, combine lemon juice and syrup. Weigh mixture and transfer thirty-three percent to a stockpot over medium-heat heat. Bring to a boil. Add agar agar and, using an immersion blend, blend mixture until smooth. Return pot to heat and bring to a boil. Let cool 1 minute, then stir in remaining sugar-juice mixture. Transfer to a nonreactive container and refrigerate until set. Once set, transfer mixture to a Vitamix blender and blend until smooth. Strain and refrigerate.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Spoon Vanilla Fritter Batter into oil in your desired shape. Fry under golden brown. Transfer to a paper towel-lined plate and let drain. Place a 3-inch ring mold in the center of a serving plate. Scoop Chamomile Sorbet into the mold, followed by an equal amount Lemon Curd. Press down on the mold to slightly incorporate the two, using an offset spatula if needed to smooth out. Remove ring mold. Top with 1 scoop Lemon Confit. Drizzle plate with Calamansi Gastrique. Top with 1 Vanilla Fritter. Dot empty spaces with Lemon Gel. Garnish with marigold petal.
