Massimo Bottura makes a deconstructed lemon tart on Saturday Kitchen that he titles ‘Oops! I dropped the lemon tart’.

Massimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy which has been listed in the top 5 at The World’s 50 Best Restaurant Awards since 2010.

Last year he appeared on Masterchef: The professionals to put the finalist through their paces in his kitchen in Italy.

The ingredients for his tart are:

For the lemongrass gelato: 200g full-fat milk, 50g double cream, 3 stems lemongrass, 30g sugar, 40g sugar syrup, 1 lemon, zest only and 10 drops lemon oil.

For the tart crust: 40g cold butter, 20g icing sugar, 1 egg yolk, 50g flour, 2g ground spices (a mixture of star anise, cinnamon, juniper, pepper and cardamom).

For the mint sauce: 50gz fresh peppermint leaves, 20g mineral water, 6g xylitol and 0.5g mint essential oil.

For the zabaglione: 85g egg yolk, 50g sugar, 80g lemon juice and 80g limoncello.

To garnish: 40g candied lemon (rind and pulp), 2g candied bergamot, 1g candied ginger, 1g lemon powder and 1g capers.