Citrus dessert composed of
– lemon mousse,
– lemon madeleine biscuit,
– orange jelly,
– mandarin sorbet quenelle,
– tuile biscuit.
Equipment used
– Silicone snowflake mould
– Silikomart mini log mould
– Silikomart quenelle mould
– Ancel 210 Bloom gelatine (gold quality)
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Ingredients
Lemon mousse
✔3 eggs
✔90g sugar
✔135g lemon juice
✔7g gelatine
✔60g butter
✔300g single cream
Lemon madeleine biscuits
✔50g flour
✔25g caster sugar
✔1 teaspoon baking powder
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch of salt
Orange jelly
✔80g water
✔200g orange juice
✔80g caster sugar
✔9g gelatine
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
The recipe
For 8 mini logs
Lemon mousse
✔3 eggs
✔90g sugar
✔135g lemon juice
✔7g gelatine
✔60g butter
✔300g single cream
Place the gelatine sheets in a large bowl of cold water.
In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from the heat, add the gelatine (previously softened in a bowl of cold water and squeezed dry) and the butter cut into pieces. Take 100g and pour into a piping bag fitted with a plain nozzle. Set aside.
Whip the well-chilled liquid cream with an electric mixer.
Gently fold the lemon cream into the previous mixture.
Assembly
Pour the lemon mousse into your Silikomart mini log moulds until they are half full.
Poach the lemon curd.
Top with the remaining lemon mousse.
Orange jelly
✔80g water
✔200g orange juice
✔80g caster sugar.
✔9g gelatine
In a saucepan, heat 80g water, 200g orange juice and 80g caster sugar. Remove from the heat and add 9g gelatine, squeezed dry and softened beforehand in a bowl of cold water.
Fill the moulds of the Pavoni Spirale mould, place in the fridge until the jelly sets, then transfer to the freezer.
Lemon madeleine biscuits
✔50g flour
✔25g caster sugar
✔1 teaspoon baking powder
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch of salt
In a mixing bowl, cream the butter and honey together. Add the egg. Mix.
Sift the flour, salt and baking powder together. Finally, add the zest of one washed lemon. Pour onto a baking tray lined with baking paper.
Bake at 170°C until lightly browned.
Allow to cool completely before cutting the biscuit.
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all the ingredients together. Fill the lace mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Place the tuiles on the plate just before serving.
Plate presentation
Place the orange jelly in the centre of your plate. Then place your madeleine biscuit on top with your lemon dessert. Place in the fridge to defrost.
Just before serving, add the mandarin sorbet quenelle moulded using the Silikomart quenelle mould.
