Roasted lemon cream

Hey what's up guys, let's make a roasted lemon cream. Granda has invited me to recreate this dish from the Granda app. I'm going to pair this with foie gras, link is in the video description. The first order of business is roasting our lemons. We're going to wrap these tightly in a foil wrap and then roast them at 150 degrees Celsius for one to one and a half hours. After roasting, the lemons have completely changed in texture and we will now harvest the pulp, being sure to leave behind the pith. As the pulp is allowed to cool down, we will then begin to harvest some of the lemon zest. I'm going to remove as much of the pith as possible and then finely mince this and set it to the side. The lemon pulp will now be strained and allowed to fully cool while we disperse agar agar into our caster sugar. This is going to prevent any clumping of the agar agar. We're going to now add it to the cooled lemon juice, stirring to combine, next bringing this to a boil over medium heat in the saucier, at which point we will add our lemon zest and then bergamot syrup to taste. The bergamot syrup serves to add another dimension to this already flavorful gel. This will then be brought back up to a boil briefly and then set into a pan to cool completely until our gel has set. After several hours in the refrigerator, our gel has completely set. You'll know it's done when you can hold it upside down without it falling. We'll then begin to dice the gel and remove it so that we can blend this with olive oil, lemon juice, and a little bit more bergamot syrup to taste. The final texture will be homogenized and creamy with a very lemon forward acidity and subtle sweetness from the caster sugar and the bergamot syrup. The lemon cream pairs exceptionally well with foie gras. We're going to plate the cream, add in some brioche toast. Our foie gras has been topped with candied pecans. I'm going down with some compressed apples that have been macerated in maple syrup, fresh figs, and then a small mint leaf to garnish. The brightness of the lemon cream cuts through the richness of the foie gras and is perfectly balanced by the sweetness of the candied pecans, compressed apple, and fresh figs.