Lemon Sorbet - Fantastic sorbet taste and texture. Recipe was based from a el bulli recipe that includes dextrose, gelatin and pro-crema. I now put pro-crema in a lot of sorbet recipes as it makes a great creamy textured sorbet.
The most important part however, is the hand squeezed Sicilian lemons. No press, no juicer, only hands. By doing things the hard way we are getting the sweetest and most flavorful parts of the lemon. By hand squeezing you are releasing more of the oil from the skin and you are not getting into and scraping the bitter parts of the pith. Well worth it if you ask me. As for the poor guy squeezing a few KG's of lemons I am not sure he thinks the same ;)
Olive oil sponge - Using liqurian olive oil from Belazu. Great fruity olive oil perfect for pastry applications. The olive oil goes into the microwave sponge as well as a textured olive oil using glice, another el bulli recipe rip off.
Yuzu, mango and mascarpone curd - basic lemon curd recipe but instead using yuzu and mango juice instead of lemon juice and then using mascarpone instead of butter.
Phyllo chips - I think the dessert started off as millefoglie inspiration and thats where the phyllo chips came in. They are brushed and layered with syrup instead of butter.
Thai bubbles - some of my favorite flavors ever bubbled up with sucro and egg white powder. Young coconut, thai basil, candied ginger, lemongrass, kaffir lime leaf and thai palm sugar.
Others - dehydrated lemon zest and lemon balm
