Lemon and strawberry chick composed of
– lemon madeleine cookie,
– lemon cream,
– lemon mousse,
– strawberry compote,
– yellow velvet spray.
Materials used
– Silikomart half egg mould – 5 cavities (link paid by Amazon)
– Gelatin 210 bloom Ancel
– Yellow velvet spray
Ingredients
Strawberry compote
✔120g strawberry des
✔20g sugar
✔2g pectin
Lemon cream
✔60g lemon juice
✔3g gelatine
✔30g butter
✔45g sugar
✔60g eggs
✔3g gelatine
Lemon mousse
✔200g Lemon cream
✔120g liquid cream
Lemon Madeleine cookie
✔50 g sugar
✔1 egg
✔50 g flour
✔5 g baking powder
✔50 g butter pommade
✔Zest of one yellow lemon
Mounting
✔Spray velvet yellow
✔Chocolate decoration
The recipe
For 4 chicks
Strawberry compote
✔120g strawberries
✔20g sugar
✔2g pectin
Cut strawberries into small cubes.
Pour the diced strawberries into a saucepan and heat over a low heat for a few minutes. In a small bowl, combine the powdered sugar and NH pectin. Increase the heat and pour this mixture over the strawberries, continuing to cook for 2 minutes, stirring constantly. Divide between 4 cavities in a silikomart half-egg mould, chill for at least an hour and then freeze.
Lemon Madeleine cookie
✔50 g sugar
✔1 egg
✔50 g flour
✔5 g baking powder
✔50 g kneaded butter
✔Zest of a lemon
In a salad bowl, work the kneaded butter with the caster sugar. Add the egg. Mix well. Sift in flour and baking powder. Finally, add the rind of a washed lemon. Pour onto a baking tray lined with baking paper.
Bake at 170°C until lightly colored. Leave to cool completely, then cut into cookies to fit your silikomart mould.
Lemon cream
✔60g lemon juice
✔3g gelatin
✔30g butter
✔45g sugar
✔60g eggs
✔3g gelatin
In a saucepan, heat the lemon juice with the powdered sugar and egg until the cream thickens. Off the heat, add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter cut into pieces. Set aside.
Lemon mousse
✔200g Lemon cream
✔120g liquid cream
Whip the cold liquid cream with an electric mixer and gently fold into the lemon cream.
Assembly
Fill the silikomart half-egg mould with lemon mousse (having first removed the strawberry compote). Add the strawberry compote. Finish with lemon mousse and lemon madeleine cookie.
Freeze overnight.
The next day, unmold the entremets and immediately apply the yellow velvet spray.
I used white chocolate decorations found on annikids.com.
Place in the fridge for at least 3-4 hours to thaw completely.
