lemon curd (dairy free):
the juice of 4 lemons, 1 egg, 2 egg yolks 100g brown sugar, 1tbsp cornstarch, 20 cl almond or rice cream. Beat everything except cream in a saucepan and whisk it over the heat until thickened. let it cool and add the cream.
génoise: pastry base
50g flour ,10 g cornstarch , 2 tbsp ginger, 60 g sugar, 2 eggs.
Beat the egg whites until stiff and add with a wooden spoon to your beaten mixture. Pour it over a rectangular tin and bake it 10 mn until golden brown 180 °.
Put it on cloth once baked and allow it to cool. Soak your base with a homemade syrup of your choice (raspberry, rum or kirsch) . Spread the curd over and roll the log . Spread some curd again and zebra spread a mango/ passion fruit sauce of your choice.
a starter: confit duck roll
bring your crushed confit duck, 5 tbsp fig jam, 1 tbsp balsamic vinegar, 1 tsp ginger to the boil and create twenty or so rolls. yummy