Preserved Lemon Cream With Pistachio Dukkah, Cherry-Rosewater Sorbet And Ras El Hanout Caramel Sauce

Let's Cook

1. Step 1.

   To make the preserved lemon cream, whisk the egg yolks and sugar together in a large bowl until light and fluffy. Stir in the flour and cornflour until well combined.

2. Step 2.

   Bring the milk, cream, and vanilla pod to the boil in a heavy saucepan, then reduce the heat and simmer for about 2 minutes. Remove the pan from the heat and pour the hot milk into the egg mixture, whisking continuously, then return the mixture to the pan.

3. Step 3.

   Place the pan over low heat and cook for about 4–5 minutes, whisking continuously, until the cream starts to thicken. Remove from the heat and stir in the lemon juice and finely chopped preserved lemons. Leave to cool and infuse for 15 minutes, then pass through a fine sieve into a bowl, cover with cling film, and chill in the refrigerator for at least 4 hours.

4. Step 4.

   While the cream chills, make the ras el hanout caramel sauce: bring the water and sugar to the boil in a heavy saucepan. Cook until the caramel reaches a golden brown, about 3–4 minutes. Remove from the heat and carefully add the butter and cream, whisking continuously. Stir in the ras el hanout, then pass through a fine sieve. Chill until required.

5. Step 5.

   For the cherry-rosewater sorbet, bring the sugar, water, lemon juice, cherries, and rosewater syrup to the boil in a large saucepan. Transfer to a blender or food processor and blend to a purée, then pass through a fine sieve. Churn in an ice cream machine according to the manufacturer's directions until smooth. Store in an airtight container in the freezer until required.

6. Step 6.

   To make the pistachio dukkah, preheat the oven to 180°C/350°F/gas mark 4. Lightly roast the pistachios, sesame seeds, coriander seeds, cumin seeds, and fennel seeds on a baking sheet for about 1 minute, until they begin to colour and release their aroma. Crush in a pestle and mortar or grind in a food processor to a coarse mixture. Season with salt and pepper to taste. Store in an airtight container.

7. Step 7.

   To serve, place 2–3 tablespoons of the preserved lemon cream into dessert bowls and sprinkle the entire surface with pistachio dukkah. Add a spoonful of cherry-rosewater sorbet and finish with a little ras el hanout caramel sauce.