Lemon dessert composed of
– lemon mousse,
– white velvet spray,
– honey and lemon madeleine biscuit,
– lemon custard,
– tuile biscuit.
Equipment used
– Honeycomb silicone mould (Temu)
– Tile silicone mould
– Ancel 210 Bloom gelatine (gold quality)
(links remunerated by Amazon)
Ingredients
Lemon mousse
✔1 egg
✔30g sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream
Honey and lemon madeleine biscuits
✔50g flour
✔25g honey
✔1 teaspoon baking powder
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch of salt
Lemon custard
✔100g milk
✔15g sugar
✔1 egg yolk
✔Lemon zest
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
The recipe
For 4 entremets
Lemon mousse
✔1 egg
✔30g sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream
In a saucepan, heat the lemon juice with the caster sugar and egg until the mixture thickens. Remove from the heat, add the gelatine (which has been softened in a bowl of cold water and squeezed dry) and the butter (cut into pieces). Set aside.
Whip the well-chilled liquid cream with an electric mixer.
Gently fold the lemon cream into the previous mixture.
Pour the lemon mousse into your mould.
Place in the freezer overnight.
Honey and lemon madeleine biscuits
✔50g flour
✔25g honey
✔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.
Leave to cool completely, then cut out a circle to fit your mould.
Lemon custard
✔100g milk
✔15g sugar
✔1 egg yolk
✔lemon zest
Wash an untreated lemon, preferably.
Remove pieces of peel using a vegetable peeler.
Pour the milk into a saucepan and heat.
Turn off the heat, add the lemon peel pieces and leave to infuse, covered, for 30 minutes.
Pour the egg yolk and caster sugar into a mixing bowl. Mix together. Pour the hot milk over the mixture, after removing the lemon peel, and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C (use a kitchen thermometer to check the temperature). Set aside to cool.
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.
The next day, remove the desserts from the moulds and immediately apply the white velvet spray.
Dressage
Place a lemon madeleine biscuit at the bottom of your serving plate.
Place your dessert on top of your biscuit. I decorated it with a chocolate bee. I poured lemon custard all around it.
I placed my tuile on the edge of my plate.
