Meyer Lemon Gelato, Beet Root Spongecake and Dark Chocolate Crisp

  • serves 0

A dish that balances refreshment with rich flavour.Courtesy of Chef Paul Moran for the Hawksworth Young Chefs Scholarship.

4 Ratings
Directions for: Meyer Lemon Gelato, Beet Root Spongecake and Dark Chocolate Crisp


200 mL milk

75 mL cream

5 eggs

2 Meyer lemons

100 g sugar

1 large red beet root

40 g flour

1 Anjou pear

20 g dark chocolate

15 g butter


1. Prepare a gelato base with finest dairy products available. Season with Meyer lemon juice and zest. Chill in ice cream machine and freeze for a minimum of two hours.

2. Reduce beet root juice into a syrup consistency and incorporate into spongecake base. Bake and chill on a wire rack.

3. Incorporate salted butter and Meyer lemon juice into a light caramel. Boil briefly and let cool to room temperature.

4. Cut pears with a ring cutter, marinate in Meyer lemon juice and a sprinkle of sugar.

5. For the crisps, prepare a caramel and add equal parts of chocolate while warm. Cool, mix in food processor and pass through a sieve onto a Silat. Melt in hot oven.

6. For plating, use a chilled bowl, add a scoop of ice cream and then a spoon of caramel in the bottom of the bowl. Arrange remaining components on top and around the ice cream.

See more: Dessert, Summer, Gourmet, Fruit


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