Lemon Aspen trees are mostly found in the tropical regions of Australia where there is lots of water and good drainage. They can, however, be found growing successfully in some southern areas as long as the conditions are suitable.
They have dark green, oval-shaped leaves and bloom lots of bunches of small strong-scented yellow flowers that produce the fruit. The trees can grow up to 15 metres in height but their size can be maintained through regular trimming and they can be shaped into a bushy hedge.
The fruit itself is about the size of a small grape and is quite firm with a pale yellow colour. The flavour has an intense tartish lemon taste that is very strong, although pleasant, and it will hit you like a bus on a freeway, but then it follows up with an almost honey-like flavour.
Lemon Aspen can be used in most dishes that would be suited to a typical lemon but it will also add its own unique characteristics as well. Having the lemon background it naturally goes well with fish, seafood, and chicken and works well in cakes and desserts.
The easiest way to incorporate the fruit into your dishes is to first make up a pureed base. From here it can be used in dressings, marinades, folded through dessert mixes, tossed through items before or after cooking, brushed over meats and shellfish, and pretty much any way you would use any other flavour enhancing ingredient.
White meats such as fish, shellfish, and chicken will absorb the flavour really well through a simple marinade. Other flavours can be added but I suggest keeping it simple to get the full experience of what this small fruit can do. Just add a little salt and oil to the puree and brush over the meat. Leave refrigerated for about 2 hours then wipe off any excess and cook as normal.
LEMON ASPEN CHEESECAKE
This is a very simple cheesecake that is freshened up by the Lemon Aspen giving it a light finish with a tartish bite to an otherwise heavy dessert. The Lemon Aspen can be substituted with any flavour such as a shot of espresso, mango puree, crushed Tim-Tams, or anything you like.
250g Plain Sweet Biscuits
120g Melted Butter
250g Cream Cheese
100g Castor Sugar
150ml Cream (half-whipped)
1 Tablespoon Gelatine powder
4 Tablespoons Lemon Aspen puree (recipe further down)
1. Finely crush the biscuits in a food processor. Alternatively, you can put them in a plastic bag or wrap them in a tea-towel and take to them with a mallet or rolling pin.
2. Combine the biscuit crumbs with the butter and press into a mould (see options below) to form the base. It should hold together when pressed but not be too wet otherwise it’ll be too hard to eat when set.
3. Beat the cream cheese with the sugar then carefully add the Lemon Aspen mix.
4. Stir the gelatine with approximately 3 Tablespoons of warm water then sit for 2 minutes before adding to the cream cheese mixture.
5. Add in the cream and beat well for another minute then place into the mould. Refrigerate for 3-4 hours until set.
Moulds: The cheesecake mould can be anything you have that will contain the ingredients while setting. Remember that it needs to be easily removed as well. A springform cake tin works well for a large one, or a standard cake tin with a piece of baking paper on the bottom first.
For individual cheesecake,s a piece of PVC pipe cut to around 6-10cm lengths and around 6cm in diameter works well. But it can be as big or as small as you would like. Place it on cling film then assemble the cheesecake and wrap over the top. When set, run around the sides with a small hot knife and it can easily be pushed from the bottom all the way through.
Another option is to assemble it in a nice drinking glass then just garnish when it's set and serve as is.
Garnishing: Garnish the cheesecake with some finely grated lemon and lime rind and some of the Lemon Aspen berries. A nice sweet berry sauce would also work well.
If making different flavours be as creative and elaborate as you want. For a chocolate one you could stick a small piece of Flake or a half Tim-Tam in the top before it sets. Think about flavour combinations too and use the garnish as a complimentary flavour. For example, a coconut cheesecake could be topped with shards of dark chocolate to become a Bounty Bar flavour. Or a coffee flavoured cheesecake drizzled with white chocolate ganache becomes coffee ‘n’ crème.
Think about flavour balance as well. If the cheesecake is made with all sweet ingredients, the addition of something a little on the sour end would be a welcoming addition.
LEMON ASPEN PUREE (Base)
Dressings, Marinades, Sauces
Place the lemon aspen fruit in a saucepan with a generous amount of water. Simmer until the water has reduced to the point of sitting just above the berries then puree in a food processor. The puree can then be strained to rid any hard pieces of seed and then it can be frozen for later use. An idea is to half fill an ice block tray then transfer to a container when frozen. It will be much easier to take out what you need and it will defrost rther quickly too.
LEMON ASPEN DRESSING
This dressing goes well over fish and can also be used to freshen up a tossed salad. Or if you get your hands on some crocodile this is a must to try it on.
1 egg yolk
2 Tablespoons Lemon Aspen puree
1 teaspoon Dijon mustard
250ml extra virgin olive oil
Salt and pepper
1. Combine yolk, lemon aspen puree, and mustard in a bowl.
2. Using a slow and steady stream, whisk in the oil. The mixture will thicken and eventually resemble a thick dressing. If it becomes too thick add a little warm water.
LEMON ASPEN ICED TEA
In a glass, combine 2 Tablespoons of Lemon Aspen puree with some chilled natural or sparkling spring water for a great refreshing beverage on a hot summer’s day. Or even try adding it to hot water on a cold day.
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