Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Broken Base

  • 250g flour

  • 125g butter, in pieces

  • 1 whole egg

  • 1 egg yolk, extra

  • 1 tbsp de agua

  • 100g sugar

  • 1.5g tandoori spice

  • 1.5g sweet paprika

  • 0.5g cochineal

  • 20g blue curaçao

  • 10g apple liqueur

  • Lemon Sculptures

  • 150g lemon juice

  • 2 lemon, rind only

  • 2 whole eggs

  • 2 egg yolks (extra)

  • 100g butter

  • 50g glucose

  • 50g milk

  • To Cover Lemon Sculptures

  • 200g cocoa butter

  • 3g sweet paprika

  • 0.5g cochineal

  • Hydromel Base

  • ½ litre water

  • 100g honey

  • 2 star anise

  • 100g birch sugar

  • 1.5g xantham gum

  • Hydromel Reaction

  • 10g vodka

  • 1.7g cochineal

  • 5g water

  • 2g sugar

  • Additional

  • Bitter cocoa powder


  • Broken Base:

  • 1.

    Combine all ingredients except for the blue curaçao and apple liqueur and leave to marinate in the fridge for an hour.

  • 2.

    Extend the mixture over a tray and cook in the oven for 80 minutes at 140ºC. Leave to cool and then break it into small pieces.

  • 3.

    Add the curaçao and apple liqueur to 150g of the broken base.

  • Lemon Sculptures:

  • 1.

    Mix all ingredients very well.

  • 2.

    Blanch the mix and place it in flexible square moulds. Place in the freezer.

  • 3.

    Once hard, cut in half and roll into balls. Return to the freezer.

  • Covering The Lemon Sculptures:

  • 1.

    Melt the cocoa butter, ensuring the temperature does not exceed 50ºC.

  • 2.

    Mix in the paprika and cochineal.

  • 3.

    Using a hypodermic needle, bath the frozen lemon sculptures with this mixture, just enough so that it creates a film over the exterior.

  • 4.

    Leave to stand in the fridge.

  • Hydromel Base:

  • 1.

    Boil the water and the honey. Once boiling, add the star anise and leave to infuse for 5 minutes. Leave to cool.

  • 2.

    Add the rest of the ingredients, mixing them well with the help of an electric mixer.

  • 3.

    Place the mixture in the fridge and leave for 6 hours to reduce the amount of air.

  • Hydromel Reaction:

  • 1.

    Mix all ingredients.

  • To Serve:

  • 1.

    Dust the ‘sculptures’ with the cocoa powder until dark brown.

  • 2.

    On a flat plate or blackboard, place the ‘broken base’, then the ‘ sculptures’ standing up (2 per person).

  • 3.

    Pour 50g of the hydromel onto a plate. When the dish comes to the table, pour the reactive mixture over the top using a teaspoon to produce a fractal reaction.

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Posted by Charlie15Report
It would have been nice and very helpful, to have seen the different steps in photos.