Lemon Entremet made with
– a lemon biscuit,
– a lemon mousse
– a lemon cream,
– white velvet spray.
Materials used
– Silikomart secret mould 100ml – 8 cavities
– Ancel 210 bloom gelatine
– White velvet spray
– Pavoni butterfly mould
Ingredients
Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 lemon juice + zest
✔1 pinch of salt
Lemon cream
✔15g lemon juice
✔18g sugar
✔18g egg
✔30g butter
Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter
✔160g single cream
Assembly
✔Spray white velvet
✔Edible gold leaf
Lemon tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔25g egg white
✔Lemon rind
✔Yellow dye
The recipe
For 5 entremets
Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔1 lemon juice + zest
✔1 pinch of salt
Place the flour, pinch of salt, vanilla and baking powder in a bowl and mix. In another bowl, cream the butter and mix with the caster sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of one lemon, washed beforehand, then its juice. Mix well. Add the rest of the flour mixture. Mix again.
Pour into a tin or onto a sheet of baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out the biscuit using a biscuit cutter.
Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter
✔160g single cream
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. Whip the cold cream with an electric mixer and gently fold into the lemon curd mixture.
Assembly
Fill the Silikomart secret mould with lemon mousse and finish with the lemon biscuit. Place in the freezer overnight.
The next day, remove the frozen entremets from the moulds and immediately apply the white velvet spray. Set aside in a cool place.
Lemon cream
✔15g lemon juice
✔18g sugar
✔18g egg
✔30g butter
In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Set aside for the mixture to cool slightly, then garnish each entremet.
Lemon tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔25g egg white
✔Lemon rind
✔Yellow dye
Mix all the ingredients together. Line the Pavoni butterfly mould. Smooth with an angled spatula to remove any excess. Bake in a hot oven at 170°C for 6 minutes (may vary depending on your oven). Once out of the oven, remove from the mould. Be careful, they harden very quickly and become brittle. Handle with care.
Place the tiles just before serving.
