We’re back in the kitchen with Lucky for Episode 6! This time, he’s keeping things simple, real, and full of flavour. Whether you’re a seasoned home cook or just figuring things out, Lucky here to guide you step-by-step with a recipe that’s easy to follow and seriously delicious. Let’s get cooking!
125 ml Lemon juice 1 tin Clover Condensed milk 20 g Gelatin 1/4 cup of water 500 ml Clover UHT Cream
21g Gelatin 255g Water plus extra to bloom gelatin 297g White sugar 198g Clover Condensed milk 340g White chocolate 2-3 drops lemon food colouring
1 cup granulated sugar (200g) 2 tbsp lemon zest zest of two lemons 6 egg yolks 1/2 cup lemon juice minus 1/2 cup butter unsalted, cold
1/2 cup water
4 large egg whites, at room temperature and preferably from fresh eggs (see note)
1/2 teaspoon cream of tartar (or 1 teaspoon lemon juice or distilled white vinegar)
Combine lemon juice and Clover condensed milk in a bowl and whisk together until combined.
Add gelatin and water to a bowl to bloom. Melt gently in the microwave and set aside to cool.
Meanwhile, whisk Clover UHT cream to medium/stiff peaks.
Add the cooled gelatin to the condensed milk mixture and whisk to combine.
Gently fold in the whipped cream until full incorporated
Add to a piping bag and pipe into dome shaped silicone mould.
Place in the freezer until hard.
Bloom the Gelatin
In a small bowl, sprinkle the 21 g gelatin over 127 g cold water. Stir gently and let it bloom for about 10 minutes.
Heat Syrup
In a saucepan, combine 255 g water, 297 g sugar, and 198 g condensed milk. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture just starts to simmer.
Add Gelatin
Remove the syrup from the heat. Add the bloomed gelatin and stir until completely melted and incorporated.
Add Chocolate
Place the chopped white chocolate in a large bowl. Pour the hot mixture over the chocolate. Let it sit for 1–2 minutes, then blend using an immersion blender until smooth. Try to avoid creating air bubbles.
Add Colouring
Add 2–3 drops of lemon food colouring. Blend again gently to incorporate.
Cool and Use
Strain the glaze through a fine sieve. Let it cool to 32–35°C before pouring over a frozen cake.
Add all of the ingredients to a heatproof bowl. Set on a double boiler/over a pot of simmering water and whisk until the mixture begins to thicken. Stir in the butter until incorporated and remove from the heat. Allow to cool completely.
In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 116°C on a candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form about 2 minutes. With the mixer running, carefully and slowly drizzle in hot sugar syrup and continue to whisk until the meringue is glossy and stiff.
Pipe a dollop of meringue onto a serving plate. Use the back of the spoon to spread it and to create desired design. Using a blow torch, torch the meringue until golden. Carefully dip the cheesecake sphere into the glaze until fully covered. Place the sphere on the meringue. Pipe the lemon curd onto the plate and decorate as desired.
