Rosemary and citrus

MAKES 25

You will need

1 quantity Zumbaron Shells, coloured yellow

ROSEMARY CITRUS CREAM

125 g (4½ oz) pure cream (35% fat)

seeds scraped from 1 vanilla bean

30 g (1 oz) milk powder

15 g (½ oz) fresh rosemary

2 g (¹/₁₆ oz) each of mandarin, lemon, pink grapefruit and orange zests, finely grated

50 g (1¾ oz) each of mandarin, lemon, pink grapefruit and orange juices

2 g (¹/₁₆ oz) xanthan gum

1.5 g (¹/₁₆ oz) agar-agar

50 g (1¾ oz) egg yolk

50 g (1¾ oz) caster (superfine) sugar

180 g (6¼ oz) unsalted butter

Put the cream, vanilla seeds, milk powder and rosemary in a medium saucepan over medium heat and heat to 85°C (185°F). Remove the pan from the heat and leave to infuse for 1–2 hours. Use a hand blender to blend the mixture, then strain it into a bowl. Put all of the fruit zest and juices into a clean saucepan. Add the xanthan gum and agar-agar and use a hand blender to process until smooth. Heat to 40°C (105°F) then add the cream mixture.

Put the egg yolk and caster sugar in a bowl and whisk until light and fluffy. Pour in the warm cream mixture and stir to combine. Transfer to a saucepan and bring to the boil. Strain into a bowl and set aside to cool to 50°C (120°F). Using a hand blender, blend in the butter until the mixture is smooth and shiny: this will take about 1 minute.

Cover with plastic wrap, ensuring it is touching the surface to prevent a skin forming. Refrigerate until needed.

CITRUS GEL

50 g (1¾ oz) apple juice

45 g (1⁵/₈ oz) mandarin juice

45 g (1⁵/₈ oz) pink grapefruit juice

40 g (1½ oz) orange juice

2 g (¹/₁₆ oz) mandarin zest, finely grated

2 g (¹/₁₆ oz) pink grapefruit zest, finely grated

10 g (³/₈ oz) rosemary

45 g (1⁵/₈ oz) caster (superfine) sugar

4 g (¹/₈ oz) pectin 325 NH 95

20 g (¾ oz) liquid glucose

Put the fruit juices and zests with the rosemary in a medium saucepan over medium heat and heat to 90°C (195°F). Remove from the heat and leave to infuse for 30 minutes. Use a hand blender to smooth the mixture, then strain it into a clean saucepan. Heat to 60°C (140°F).

Combine the caster sugar and pectin, then add them to the juice mixture. Add the glucose, bring the mixture to the boil and boil for 15–30 seconds. Pour the gel mixture into a heatproof container or bowl to cool and set. When set, use a food processor to process the gel to a smooth paste.

TO ASSEMBLE

Put the rosemary citrus cream in a piping (icing) bag fitted with a 9 mm (³/₈ inch) plain nozzle and put the citrus gel in another piping bag fitted with a 7 mm (⁹/₃₂ inch) plain nozzle. Pipe the rosemary citrus cream on the flat side of half of the zumbaron shells, then pipe the citrus gel into the centre of the filling. Pipe a small amount of cream to cover the gel. Top with the remaining shells.

Refrigerate for 24 hours to set before serving. Bring to room temperature to serve, or keep in an airtight container in the refrigerator for up to 2 months.