Lemonade• Lemonchello• 850 water

• 200 sugar

• 120 yuzu 9juice

• 5 lemon juice and zest

• 100ml devon double crème

• 200g galangal

• 125 citron vodka

• 20g iota

• 1g citras

• 1 vanila stick

• Burn all alchol from vodka,bring all ingrediants to boil, strain, add iota and citras , blend, bring to the boil again , strain /set in mould

• Scottish shortbread• 500g flour

• 350g butter

• 175g sugar

• Mix togeather, wrap in clingf,ilm ,rest in fridge, slice thinly cook @140 for 10 min

• Crème fraise sorbet• 700ml water

• 450g caster sugar

• 160g liquid glucose

• 50ml lemon juice

• Boil 3 min to disolve sugar/cool and add below ingrediants then freeze

• 400g mascapone

• 300gCream fraise

• 150g natural yoghurt

• 60g double crème

• Lemon meringue• 100ml yuzu juice

• 3 lemons zest

• 60g dextrose

• 80g egg white powder

• 10g sugar

• Mix all ingrediants togeather rest for 12 hours/ whip to soft peak/ cook 80deg for 6 hours

• Tempura tarragon• tempura tarragon w/ trisol tempura, coat in sugar mix,sugar/dried shiso

leaf/lime rub/dried lime zest

•