INGREDIENTS

For the Sorrento Lemon Mousse:
  • 3 egg yolks
  • 4 tablespoons granulated sugar
  • ½ cup Sorrento lemon syrup
  • 2 cups heavy cream
  • 3 egg whites
For the Lemon Thyme Citrus Broth:
  • 1 sprig fresh lemon thyme
  • Juice of 1 lemon
  • Juice of ½ grapefruit
  • Juice of 1 lime
  • Juice of 2 tangerines
  • 1 sprig fresh lemon thyme
  • ½ cup granulated sugar
For the Sesame Crisp:
  • 3 tablespoons honey
  • ½ cup plain flour
  • ⅔ cup powdered sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 pinch ground nutmeg
  • 1 egg white
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
For the Lemon Snow:
  • ½ cup tapioca flour
  • ½ teaspoon lemon zest
  • 2 teaspoons lemon oil
For plating:
  • Orange and grapefruit segments
  • Thyme sprigs
  • Edible flowers

GUIDE / INSTRUCTIONS

Sorrento Lemon Mousse:
  • Combine egg yolks, 2 tablespoons sugar, and lemon syrup and whip together until light and fluffy.
  • In a separate bowl, whip heavy cream.
  • In a third bowl, whip the egg whites and 2 tablespoons of sugar until soft peaks form, then fold meringue and whipped cream alternately into the yolk mixture.
  • Pour the entire mixture into greased and sugared ring or round mold (approximately 2 ½-3 inches in diameter).
  • Freeze.
Lemon Thyme Citrus Broth:
  • Combine all fruit juices, thyme, and sugar in a small saucepan on high heat.
  • Bring to a boil for 2 to 3 minutes.
  • Remove from heat, strain through a sieve, and let cool.
  • Set aside.
Sesame Crisp:
  • Preheat oven to 350°F.
  • Combine honey, flour, sugar, spices, egg white, and melted butter in a mixing bowl and mix well.
  • Spread mixture onto a silicone mat, sprinkle with sesame seeds
  • Bake for 8 to 9 minutes or until golden brown.
  • While hot, cut and shape crisp as desired.
Lemon Snow:
  • Mix tapioca flour, lemon zest and oil together until dry and crumbly.
  • Push the mixture through a fine strainer to create the snow texture.
Plating:
  • Plate parfait and garnish with orange and grapefruit segments, thyme, edible flowers, lemon snow and sesame crisp. Serve with citrus broth.

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Crystal Cruises, founded in 1988 by NYK Line of Japan, evolved into a luxury cruise line known for its all-inclusive experiences and award-winning itineraries, but faced financial difficulties and was acquired by A&K Travel Group in 2022, relaunching the brand in 2023 with refurbished ships. The ships underwent refurbishment in Trieste, Italy, and Crystal Serenity returned to service on July 31, 2023, followed by Crystal Symphony on September 1, 2023. A&K Travel Group has announced major refurbishments and enhancements for the two ships, including increasing the number of butler suites and reducing guest capacity.

Crystal Cruises includes:

  • Complimentary meals in every restaurant, including fine-dining establishments.
  • World-class restaurants: Featuring award-winning chefs and unique dining experiences.
  • Elegant and spacious suites: With personal butler service for every guest room and suite.
  • Onboard enrichment programs: Offering lectures, courses, and activities, including language lessons, music lessons, and wine tastings.
  • Shore excursions: Organized by Abercrombie & Kent, according to Crystal Cruises.
  • Diverse itineraries: Sailing to ports worldwide, including Alaska, the Caribbean, Canada and New England, Mexico, Europe, Asia, Australia & New Zealand, Hawaii and the South Pacific, Africa, the Middle East, the Panama Canal, South America, and complete World Cruises.

Lemon Parfait has lots of refreshing citrus flavors.

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