Lemon log composed of
– a creamy lemon insert,
– a lemon mousse,
– a white chocolate crunch,
– a madeleine biscuit,
– poached meringue.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for the end of the log (meilleurduchef)
Ingredients
Lemon cream insert (the day before)
✔cream
✔sugar
✔egg yolks
✔lemon juice (50g)
✔gelatine
✔sugar
Biscuit madeleine (the day before)
✔butter
✔honey
✔Lemon rind
✔caster sugar
✔egg
✔flour
✔teaspoon yeast
Crisp (the day before)
✔white chocolate
✔Crêpes dentelles
Lemon mousse (the day before)
✔eggs
✔sugar
✔lemon juice
✔gelatine
✔liquid cream 30% MG
Italian meringue
✔25g water
✔100g sugar
✔50g egg whites
The recipe
Serves 6
Lemon cream insert (the day before)
Hydrate the gelatine in cold water. In a saucepan, heat the cream. Mix the egg yolks, lemon juice and sugar in a bowl and add the hot cream over the mixture. Return the mixture to the saucepan over the heat and thicken without stopping stirring. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Mix well. Finally add the butter cut into pieces. Pour into the insert and place in the freezer.
Biscuit madeleine (the day before)
In a saucepan, melt the butter with the honey. In a bowl, mix the sugar, egg and lemon zest. Sift in the flour. Mix again. Pour in the butter/honey mixture. Mix well. Pour onto a baking tray lined with baking paper. Smooth out with an angled spatula to make the height even. Bake at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out a rectangle the size of your log mould. Set aside.
Crunchy (the day before)
Mix the melted white chocolate and crêpes dentelles then spread the mixture thinly over the madeleine biscuit. Place in the freezer.
Lemon mousse (the day before)
In a saucepan, heat the eggs, sugar, lemon juice. Cook without stopping stirring. Remove from the heat and add the gelatine. Whip the cold cream with an electric mixer and add the previous preparation.
Assembly (the day before)
Fill the log mould with the lemon mousse. Add the creamy lemon insert in the middle. Finish with the remaining mousse and then the madeleine biscuit, crisp side down. Place in the freezer overnight.
The next day, remove your log from the mould and place it in the fridge. Meanwhile, prepare your meringue.
Italian meringue
In a saucepan, pour the water and sugar and heat to 121°C. When the syrup approaches 110/115°C, start beating the egg whites with an electric mixer. Finally add the syrup when the temperature is reached. Beat the egg whites until they are completely cooled. Fill a piping bag with a plain tip and poach the meringue over the whole log. Apply the two log ends.
Place in the fridge for at least 5 hours before serving.
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