




INGREDIENTS
8 egg yolks (approximately 150g)
250g caster sugar
150ml lemon juice
Zest of ½ lemon
500g mascarpone
150ml thickened cream, whipped
12 Sunrise Limes, frozen
Lemon myrtle
Mascarpone
1 litre pure cream, 35% fat
2 tablespoons water
1 teaspoon citric acid
METHOD
Mascarpone
1. Pour cream into a Solid steam tray. Combine water and citric acid in a bowl and stir to dissolve.
2. Whisk solution into cream and place in a Steam Oven and Steam at 85°C for 30 minutes.
3. Remove from Oven and cover with a tea towel and refrigerate overnight.
4. Pour curds into a muslin lined sieve set over a clean bowl and strain in the Refrigerator till mixture separates, approximately 2 hours.
5. Once mascarpone has separated, discard whey
Parfait
1. Combine egg yolks, sugar, juice and zest in an Induction proof bowl or saucepan. Whisk on Induction setting 6-7 for 10-15 minutes until the mixture is thick and has quadrupled in size.
2. Remove from heat and whisk until cool.
3. Line a loaf tin or terrine mould with cling wrap approximately 25 x 10cm in diameter.
4. Lightly stir mascarpone to remove any lumps before folding through the custard. Add the whipped cream and fold through gently.
5. Pour into a lined tin and smooth the top. Place a piece of cling wrap flush against the top and freeze overnight.
To serve
1. Fill a kitchen sink with a little warm water and place the tin in the water to loosen the parfait from the sides. Turn onto a serving plate and serve whole or cut into thick slices.
2. Top generously with finely grated frozen Sunrise Limes and sprinkle with lemon myrtle.
Notes
• Parfait will keep frozen for up to a month.
• Mascarpone will keep in the refrigerator for up to one week.
• Sunrise Limes are a native hybrid between a cumquat, mandarin and a finger lime. If unavailable substitute with cumquats or a seasonal citrus fruit.
• Pure cream contains no additives or thickeners.
APPLIANCE / FUNCTION

Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.