LEMON 🍋 one ingredient to rule them all, the versatile lemon can be used it many ways, this is what I like to call a “Textures of lemon” as we all know lemon is very acidic , yet when balanced right it is a beautiful tart and sweet ingredient to use and to show it’s versatility we have used different techniques. The following dish is made of; Lemon bavarois with a lemon and white chocolate glaze, fermented lemon gel, lemon meringue sheets, lemon “cloud” , candied lemon and lemon oil powder - this dish was made to show how one ingredient can be cooked in multiple ways to create different textures and flavours. The bavarois is a rich creamy lemon flavour with a soft texture , the fermented lemon gel gives a tart yet sweet and almost vinegar flavour and is almost carbonated , the cloud (unseen but it is under the meringue for a surprise for the guest ) gives a marshmallow feel and is torched to enhance colour, texture and flavour , the meringue gives it a sharp and crisp flavour which is contrasted nicely with the creamy , tart, robust flavours of the other components - the lemon oil powder is made of lemon olive oil which reverts back to an oil when in the mouth which adds a sort of theatric element to the dish and tops the dish off wonderfully.