Chef Daniel Hunt from Nine Restaurant at Tower Lodge in the NSW Hunter Valley shares his recipe for a delicious, easy to prepare dessert.

Tower Lodge in the NSW Hunter Valley is a boutique stay that manages to mix top-end luxury with a laidback and private ambience. Its subterranean Nine Restaurant offers an intimate space to try chef Daniel Hunt’s innovative degustation menus. Here, he kindly shares the recipe for a crisp lemon roll with raspberry powder, coconut and white chocolate (serves 8).
Preparation note: Make all the components the day before it is needed and assemble when desired.
100g egg whites
200g fine sugar
Method: Place egg whites and sugar in a stainless steel bowl and sit over a warm bain-marie for 8 mins, put into an electric mixer and whisk until cool. Spread mixture onto evenly cut thick plastic sheets and roll into the shape of a tube (use sticky tape to hold together till set). Dry in a 50ºC oven until crisp
White chocolate sorbet
375ml milk
175ml water
50g glucose
1 vanilla bean (split lengthways)
10g sugar
5g ice-cream stabilizer
225g white chocolate
30ml crème de cacao
Method: Place all ingredients except white chocolate into a saucepan and bring to a simmer, remove from heat and strain over white chocolate, mix well until chocolate is all melted, cool and churn in ice cream machine.
Lemon butter
3 lemons zested and juiced
300g fine sugar
4 egg yolks
2 whole eggs
125g butter
Method: Mix all the ingredients together in  a stainless steel bowl, place over bain-marie(gently simmering water) and whisk until the mixture reaches 85ºC, strain and pour into a tray and refrigerate until cold.
Coconut jelly
100g fine sugar
100ml water
150ml coconut cream
2 ½ sheets of gelatine (soaked in cold water)
Method: Bring the sugar, coconut and water to the boil, remove the gelatine from the gold water and place into a bowl, pour the hot liquid over the gelatine and mix until it is all dissolved, strain the mixture into a small plastic lined tray, refrigerate until set.  When set cut into 8cm x 1cm x 1cm rectangles.
Arrange all on a plate as in photo (above) and garnish with fresh raspberries, toasted shredded coconut, edible flowers and raspberry powder.

The Details:

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