Garnish Finishing Salt

Thai Chili Lime

Meyer Lemon Mousse

Kate Jennemann



  • 3 extra large whole eggs
  • 3 extra large eggs, separated
  • 1 cup plus 2 tablespoons sugar
  • 2 teaspoons grated lemon zest
  • 1/2 cup freshly squeezed lemon juice(4 lemons)
  • Garnish Salt
  • 1 cup heavy cream
  • 1/2 cup good bottled lemon curd, at room temperature
  • Sweetened whipped cream, recipe follows
  • Sliced lemon



  1. In a large bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding, then whisk. Take off heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours until completely chilled.

  2. Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.

  3. Carefully fold the egg whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of an electric mixture fitted with the whisk attachment and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7 inch diameter, 3 inch deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Sprinkle with Garnish Salt. Chill and serve cold.

Lemon Risotto with Peas, Bacon, and Butter Poached Lobster Tail

Kate Jennemann


  • 1 carton Chicken stock
  • 300g Arborio Rice
  • Zest of 1 Lemon
  • 6 Asparagus stems
  • 1/2 package frozen peas
  • 3 Leeks
  • 6 strips of Bacon
  • 3 tablespoons Soft Cheese
  • parmesan cheese to taste
  • Lobster Tail
  • Garnish Salt


  1. Heat chicken stock in a pot

  2. Sautee sliced leeks

  3. Add Arborio Rice(heat Medium-Low)

  4. Add hot stock one ladle at a time until absorbed by rice. Stir constantly

  5. Poach Lobster tail in butter then set aside
  6. Roast peas and sliced asparagus (EVOO & Salt)

  7. In a bowl combine lemon zest and soft cheese.

  8. Place Bacon strips in the oven. Turn on oven to 350 degrees.

  9. When risotto is al dente combine soft cheese and zest mixture, roasted vegetables and chopped crispy bacon.

  10. Finish with Parmesan Cheese.

  11. Serve with Poached Lobster tail and Season with Garnish Salt to taste