Ingredients

  • 125 g plain flour
  • pinch of salt
  • 2 eggs
  • 125 ml milk
  • 2 tsp melted butter
  • 50 g icing sugar
  • 25 g butter
  • 55 g caster sugar
  • juice & zest of 2 lemons
  • 2 eggs
  • 2 leaves of gelatine
  • 2 sprigs of thyme
  • 3 tblsp lemon essence
  • 3 lemons peel chopped
  • 1 lemon zest
  • 1 lime zest
  • lemon/lime juice to taste
  • 50 g caster sugar
  • 50 g unsalted butter
  • 30 g icing sugar
  • 1 orange zest & juice

Method

  • Soak Gelatine leaves in water (for 5 mins)
  • Mix thyme, lemon essence, peel, zest & juice, sugar & some water in saucepan. Heat until sugar dissolves.
  • Add the gelatine leaves to the same pan & mix well
  • Place in a dish with cling film and allow to set.

Method

  • Melt butter and sugar in a saucepan
  • Whisk eggs together until light and frothy
  • Add lemon juice and zest to saucepan
  • Mix in eggs over a very low heat
  • Stir over a heat until set (test by the back of the spoon)

Method

  • Sieve Flour and icing sugar
  • Whisk milk and egg together
  • Whisk milk and egg mixture into the flour
  • Stir in the melted Butter
  • Allow to cool in the fridge

Method

  • Mix butter and icing sugar until creamy
  • Add orange zest and juice and mix well

Method

  • Heat orange butter in frying pan. Cook pancakes in batches and allow to cool.
  • Assemble dish as follows: Cut discs out in the pancakes. Layer pancakes and vary with Lemon Curd, Orange Butter, Jelly and some strawberries
  • Circle the plate with some lemon curd.