Lemon cream and candied fennel
For 4 people

For the candied fennel
1 fennel bulb
1l water
500g sugar
1 chilli
1/2l cream

For the yellow lemon mixture
300g lemon juice (with no pulp)
200g sugar
5 whole eggs
250g cold butter
4 to 8 sprays of Blissful plant Fennel seed extract (Baume des Anges)
Lemon cream and candied fennel
Happy plant n°52 Fennel seeds
A recipe of: Stéphane Jégo
Difficulty : star_on.jpgstar_on.jpgstar_off.jpg
(Make the recipe one day ahead)

Candied fennel
Make a syrup with the water and sugar. Cook the fennel in the syrup with the whole chilli for 1½ hour on a low heat.

Lemon yellow mixture
Put the lemon juice, sugar and eggs on a low heat and whip the mixture like a sabayon: it has to triple in volume.
Off the heat, add the butter and the extract of fennel seeds and mix well. Refrigerate.

Cut the fennel into thin slices and set aside. Whip the cream and mix with the lemon mixture: 1 spoon of lemon mixture for 2 tablespoons of cream.
Put the cream on a plate and sprinkle with slices of fennel.
Just before serving, in front of your guests, spray one to two sprays of fennel seed extract on each plate.


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