Dessert · Season 10

Rosella and Citrus Fruit

Name: Rosella and Citrus Fruit
Yield: 4
Ingredients: 100ml milk; 100ml water; 100ml lemon juice; 120g sugar; 20 lemon verbena leaves; petals of 20 Rosella Flowers; ½ cup sugar; 2 egg whites; petals of 2 Rosella flowers; 2 tbs caster sugar; 35g self raising flour; 35g plain flour; 45g sugar; 55g softened butter; 1 tsp salt; zest of half a mandarin; 30g egg whites; 30g caster sugar; 30g flour; 30g melted butter; 20 lemon verbena flowers; Lemon verbena flowers and finger lime pearls, to garnish

Khanh Ong

Contestant · 17 Jul 2018

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Lemon Verbena Sorbet

100mlmilk

100mlwater

100mllemon juice

120gsugar

20lemon verbena leaves

Rosella Meringue

petals of 20 Rosella Flowers

½ cupsugar

2egg whites

Candied Rosella

petals of 2 Rosella flowers

2 tbscaster sugar

Salted Mandarin Crumb

35gself raising flour

35gplain flour

45gsugar

55gsoftened butter

1 tspsalt

zest of half a mandarin

Lemon Verbena Tuille

30gegg whites

30gcaster sugar

30gflour

30gmelted butter

20lemon verbena flowers

Lemon verbena flowers and finger lime pearls, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

MilkSugarButterSaltMandarinCaster SugarLemon Verbena LeavesLemon JuiceWaterEgg WhitesFlourRosella FlowersSelf-raising FlourDessert

Recipe by Khanh Ong, Season 10. Originally published by Network 10 on 17 Jul 2018.

Original on 10 Play ↗