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100g Egg yolk
125g Caster sugar
2 Lemon zest and juice
1 Gold gelatine leaves, soaked
230g Double cream, very lightly whipped
Place the mix into a kitchenaid bowl and whisk on a medium speed.
Meanwhile gently warm the Lemoncello and use it to dissolve the gelatine. Add this to the egg yolk mix and leave to whisk until the mix cools to room temperature
Take off of the machine and fold in the lightly whipped cream
Pipe into metal rings sealed with Clingfilm to stop the mix leaking from the bottom.
Freeze overnight to set and store in the freezer until needed
100g Lemon juice
150g Caster sugar
4g Gelatine, soaked
Place all but the gelatine into a saucepan and bring the mix up to 82c on a thermometer while whisking constantly.
Pull the mix off the stove and add the gelatine to melt.
Pass through a sieve into a container and chill until set.
Once set, scrape into a bowl, beat with a whisk until smooth and place into a piping bag with a small round piping nozzle.
40g MSK yogurt powder
Stir in the yogurt powder and pour straight onto a silicone mat, spread as thin as possible and leave to cool.
Once cooled, break up the mix into shards and blitz to a dust like consistency in a blender.
Place the mix into a sieve and dust a thin layer over a tray lined with a flat silicone mat.
Cook at 160c with as low a fan speed as possible for 3-5 minutes until the dust melts into a thin sheet
Take out of the oven and leave to cool before breaking into shards.
125g Icing sugar
75g Yogurt powder
1 Vanilla pod
35g Ground almonds
125g Soft butter
Place everything into a mixing bowl and rub the butter in to a breadcrumb consistency.
Place the mix on a tray and spread out evenly, cook at 140c for 30 minutes.
125g Lemon juice
12g Egg white powder
Mix 50g of sugar with the egg white powder and blend into the juice
Whisk this mix until it starts to foam and slowly pour in the rest of the sugar slowly
Whisk until the mix is thick and holds stiff peaks
Pipe onto a lined tray and dry in the oven at 90c for 15-25 minutes
Mix the Agar Agar through the sugar in a small bowl (this will prevent clumps from forming) and warm the puree in a pan.
When the puree is warm to the touch, sprinkle in the Agar and sugar mixture and then bring it up to the boil whisking continuously. Turn down the heat slightly and let it boil gently for at least one minute.
Pass the puree into a suitable container and chill until completely cold.
When cold, the mixture should be set into a hard jelly. Scrape the jelly into a blender (ideally a Thermomix) and blend until smooth.
(Optional) Pour the mixture into a high sided tray that fits inside the vacuum pack machine and place it inside uncovered. Bring the pressure down as far as possible. The mixture will bubble up, so keep your hand on the stop button just incase you tray is over full and it expands too far. As the pressure is released it will suck out all of the air bubbles from the blending process and leave a more colourful and shiny gel.
Place the mix into squeezy plating bottles.
Take out the parfait and run a blowtorch around the outside to loosen it from the ring and place in the middle of a bowl or plate
Pipe the curd on top in small dots
Pipe the raspberry gel into the larger gaps using the squezzy bottle
Next, place on the meringues, shards of tuille, small plushes of basil or mint cress and the yoghurt crumb around the bottom.