Half Lemon Entremet composed of
– sweet pastry,
– a lemon mousse,
– a lemon curd,
– white chocolate,
– lemon jelly,
– velvet spray.
Materials used
– Micro-perforated silicone baking mat X2
– Silikomart Rainbow mould
– Tefal baking tray
Ingredients
Lemon curd
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter
Lemon mousse
✔Curd
✔160g liquid cream
Sweet pastry
✔65g flour
✔22g sugar
✔1 pinch of salt
✔35g butter
✔1 yolk
Lemon jelly
✔25g lemon juice
✔8g sugar
✔8g water
✔1g gelatine
Lemon curd
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter
In a saucepan, heat the lemon juice with the caster sugar and eggs until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool.
Remove 50g of lemon curd and pipe into a piping bag.
Lemon mousse
✔Curd
✔160g single cream
Whip the very cold liquid cream with an electric mixer and gently fold into the previous lemon curd mixture.
Assembly
Half fill your Silikomart rainbow mould with lemon mousse. Poach a little curd. Top with the remaining lemon mousse. Place in the freezer overnight.
Sweet pastry
✔65g flour
✔22g sugar
✔1 pinch of salt
✔35g butter
✔1 yolk
Mix all the ingredients together, line and chill. Roll out the pastry thinly between 2 sheets of greaseproof paper. Using the cookie cutter supplied with the tin. Use both sides of the cutter for both sides. Place in the freezer while you preheat your oven. Bake between two micro-perforated baking mats at 170° for around ten minutes. Leave to cool.
The next day, unmould the cakes and immediately apply the velvet sprays. I used one yellow and one green velvet spray. Place each entremet on a sweet pastry biscuit.
I made a white chocolate decoration and placed it on top of the biscuit.
Lemon jelly
✔25g lemon juice
✔8g sugar
✔8g water
✔1g gelatine
Place the gelatine sheet in a large bowl of cold water to soften. Pour the lemon juice, sugar and water into a saucepan. Heat through. Remove from the heat, add the gelatine and leave to cool slightly before pouring over your dessert.
