This is the other dessert I served to my colleague tonight. Lemon semi-freddo sitting on top of a coconut and pink peppercorn meringue, and mascarpone mousse, with a macerated blood orange slice. Orange marmalade paste and coconut sorbet.
Chef asked me on Wednesday to come up with a simple lemon tart with an almond crust for origin (our sister restaurant). I ran it by him today. Lemon Curd, Almond Sablee, Ontario Currents, Vanilla Creme Fraiche, Thai Basil … He approved
These two dishes have been on the menu since I started they are Jenny’s (our company pastry chef). They’re both pretty popular with customers and I enjoy playing around with plating them. Chocolate + Hazelnut + Huckleberry + Malted Milk Lemon + Lime Leaf + Grapefruit + Vanilla