Directions

Yuzu and lemon custard, ginger bread, Sichuan powder, fennel

Ingredients

Lemon curd

Soft ginger bread

Sichuan snow

Candied fennel

Sugar almonds

Ginger bread

100g soft brown sugar

100g golden syrup

225g plain flour

1/4 tsp salt

2 tsp bicarbonate of soda

1 heaped tsp ground ginger

1/2 tsp cinnamon

50g unsalted butter

Sift together all of the dry ingredients. Heat butter, sugar and syrup until dissolved then leaver to cool after mix them into dry ingredients and make dough.

Chill the dough in the fridge for 30 minutes.

Roll out the dough to about 6mm. Place on trays and cook for 10 to 15 minutes.

Remove and while still warn cut into desired shape.

Curd

120ml lemon juice

120ml yuzu juice

180g butter

350g caster sugar

6 eggs

Place into a bowl over a double boiler and cook out until thickened

Sichuan syrup

100g caster sugar

100ml water

20 star anise

Place all in a vac bag, seal and place into a water bath at 80degrees for 1 hour

Sichuan powder

30g Sichuan syrup

60g malto