Cream of lemongrass puree, candied lemon and pomegranate

Ingredients

1250 g cane sugar
625 g water
40 g Bresc Lemongrass puree
250 ml rum
5 teaspoons mint
10 lemons
625 g Marscapone
250 g sugar
75 g Bresc Lemongrass puree
8 eggs
125 g butter
125 g sugar
115 g flour
115 g ground almonds
75 g almond flakes
13 g Bresc Red chilli puree
3 orange (grated peel)
3 pomegranate

Preparation method

Bring the water to the boil with the cane sugar, rum, lemongrass puree and mint. Cut the lemon into segments. Add it to the sugar water. Allow to cool and allow the lemon segments to crystallise in it for 12 hours. Strain the mixture through a strainer, separating the lemons and syrup and put them both to one side.

Separate the eggs and whisk the egg white until fluffy. Mix the egg yolks with the sugar and whisk until fluffy. Add the lemongrass puree and mix the Mascarpone into it. Fold in the egg white with a spatula and allow to firm.

Mix the butter, sugar, flour, ground almonds and almond flakes, red chilli puree and orange together. Spread the mixture on a baking tray and bake at 180°C for 20 minutes until golden-brown. Leave the crumble to cool for about 5 minutes. Allow to harden, then break into pieces. Divide the candied lemon and crumble over the cream and garnish with the pomegranate pips.