Meyer lemon crepe roll with chiffon and coconut buckwheat honey ice cream

Ingredients

• 2 Meyer lemons
• 1 cup sugar
• 1 cup water

• 4 tsp unsalted butter
• ½ cup whole milk
• 1 Tbsp sugar
• 1 egg
• 1 egg yolk
• 1 Tbsp vanilla extract
• 1 Tbsp vegetable oil
• ¾ cup flour
• 4 eggs, separated
• ½ cup sugar
• 3 Tbsp + 1 tsp lemon juice
• 1 tsp lemon reduction
• 1 Tbsp Cointreau
• 4 gelatin leaves, softened in a little cold water
• ¾ cup grated coconut, toasted and allowed to cool

• ¼
• ¾ cup icing sugar
• ½ cup coconut milk
• 1 cup flour
• 0.33 cup egg whites (about 2½ large eggs)
• 2 Tbsp buckwheat honey
• ½ cup whole milk
• 1 cup whipping cream
• 1 cup coconut puree
• 4 egg yolks
• 0.33 cup sugar

1. Meyer lemons are not as sour as regular lemons and they have a distinct flavour. They are available, usually in late winter or early spring, at specialty produce stores. Coconut puree can also be purchased at specialty stores, but if you cannot find it, coconut milk will make a fine substitute. Buckwheat honey, available anywhere with a wide selection of different honeys, lends this dessert a very earthy flavour-feel free to substitute other honeys, but be aware that the taste will not be the same.
2. This dessert, as well as many others at West, features tuiles, which are wafer-thin cookies that can be made into different shapes using templates. Tuile templates, which are essentially stencils for the cookie batter, are available at kitchen supply stores, but you can easily make a template by cutting the desired shape out of a piece of thin, flat plastic, like the lid of a yogurt container. The thin batter is spread into the voids of the template with a small offset spatula, and the template is removed, leaving a cookie of the desired shape.
3. LEMON MARMALAD: Cut lemons into ¼-inch slices and remove seeds. Place lemons, sugar and water into a small saucepan and simmer 30 to 40 minutes until mixture becomes thick and syrupy. Allow to cool, then chop very fine.
4. CREPES: In a small saucepan, heat butter on medium heat until it is light brown and gives off a nutty aroma, about 4 minutes.
5. In a blender, mix milk, sugar, egg, egg yolk, vanilla, oil and flour until well blended. Add hot brown butter and blend for 5 more seconds.
6. Heat a small non-stick saute pan on medium heat. Pour about 2 Tbsp of batter onto the pan, tilting it to make sure that the mixture covers the bottom and reaches the sides of the pan. Cook until batter has set, about 30 seconds, then flip the crepe over and cook for about 10 more seconds. Remove the crepe from the pan and slide onto a plate. Repeat until all of the batter is cooked; use a piece of parchment paper to separate each crepe in the stack of finished crepes.
7. COCONUT-LEMON CHIFFON: Lightly grease an 8-inch square dish and line it with parchment paper. In a stainless-steel bowl, combine egg yolks, 14 cup of the sugar, lemon juice, lemon reduction and Cointreau and whisk over a pot of gently simmering water until the mixture is thick, fluffy and hot to the touch, about 3 minutes. Wring the gelatin to remove excess moisture and gently fold it into the mixture.
8. In another bowl, whisk egg whites with the remaining 1,4 cup of sugar until stiff peaks form. Fold into the lemon mixture. Pour batter onto the parchment-lined dish. Refrigerate for 2 hours or until set.
9. Slice into 2½-inch squares and toss in grated coconut to coat. Store in an airtight container in the refrigerator until needed.
10. COCONUT TUILES: Preheat oven to 350°F. In a stainless-steel bowl, combine butter and sugar and whisk until smooth. Whisk in coconut milk, flour and egg whites.
11. Line a baking sheet with a silicone mat or parchment paper.
12. Using an offset spatula, spread the coconut tuile batter across a 2½-inch square template. Lift the template, leaving a square of batter.
13. Repeat until you have made eighteen tuiles.
14. Bake for 5 minutes or until golden brown. Allow to cool to room temperature. Tuiles may be made in advance and stored in an airtight container for up to 2 weeks.
15. ICE CREAM: Chill an 8-inch square pan in the freezer. In a medium saucepan, bring honey, milk, cream and coconut puree to a boil, stirring occasionally to make sure that the mixture doesn't burn on the bottom.
16. In a medium stainless-steel bowl, whisk egg yolks and sugar until the mixture becomes a pale yellow. Add hot cream mixture to egg yolks while whisking constantly.
17. Return this custard to the saucepan and cook on high heat, stirring constantly, until the custard coats the back of a spoon, about 15 minutes. Cool the saucepan over ice. Pour custard into an ice cream machine and process according to the manufacturer's instructions. Spread onto the chilled pan and freeze for 12 hours. Cut into 2½-inch squares.