Mini Lemons - Alex Fays & Theo Briery
Basic level
Hazelnut dacquoise · Lemon cream insert · Lemon & vanilla marmalade
by Alex Fays & Theo Briery
Representing Amalfi Coast
Ground hazelnuts |
250g |
Ground almonds |
250g |
Powdered sugar |
500g |
Egg whites |
400g |
Whole eggs |
4.982g |
Granulated sugar |
708g |
Lemon puree Ravifruit |
9.119g |
Reno X white 28% |
1.768g |
Cocoa butter |
79g |
Dry gelatin |
2.6g |
Sugar |
4.664g |
Lemon zest strips |
109.1g |
Vanilla |
40g |
Butter |
375.4g |
Gelatin |
110.1g |
Whipped cream |
593.1g |
Fat-soluble yellow food coloring |
30g |
Hazelnut dacquoise
Ingredients
Ground hazelnuts
250g
Ground almonds
250g
Powdered sugar
500g
Egg whites
400g
Whole eggs
100g
Granulated sugar
120g
Preparation
1. Toast the ground nuts and allow to cool. Sift the powdered sugar and combine with the nuts.
2. Whip the egg whites with the granulated sugar. Gently fold in the beaten whole eggs, followed by the dry ingredients.
3. Spread evenly. Bake at approximately 180 °C, adjusting the time to the thickness. Cool, then cut to size.
Lemon cream insert
Ingredients
Lemon puree Ravifruit
209.2g
Whole eggs
245.1g
Granulated sugar
58.8g
176.5g
Cocoa butter
7.8g
Dry gelatin
2.6g
Preparation
1. Hydrate the gelatin according to its format. Mix the Ravifruit lemon puree, sugar and eggs.
2. Cook over low heat, stirring, until thickened and the first bubbles appear, as specified in the source sheet. Remove from the heat and add the hydrated gelatin.
3. Pour gradually over the Reno X white 28% and cocoa butter. Emulsify, blend and pour into insert molds. Chill rapidly and freeze.
Lemon & vanilla marmalade
Ingredients
Lemon puree Ravifruit
327.3g
Sugar
163.6g
Lemon zest strips
109.1g
Vanilla
40g
Preparation
1. Wash the lemons and remove the zest with a vegetable peeler.
2. Blanch the zest three times, changing the water each time, then drain.
3. Cook the zest with the Ravifruit lemon puree, sugar and vanilla over low heat. Blend until smooth and cool.
Lemon mousse
Ingredients
Lemon puree Ravifruit
375.4g
Sugar
302.8g
Whole eggs
243.1g
Butter
375.4g
Gelatin
110.1g
Whipped cream
593.1g
Preparation
1. Mix the Ravifruit lemon puree, sugar and eggs. Cook while stirring until thickened, then remove from the heat.
2. Add the prepared gelatin, followed by the butter. Blend to emulsify.
3. Allow to cool until lukewarm while keeping the base fluid. Gently fold in the whipped cream and use immediately.
Yellow chocolate coating
Ingredients
Preparation
1. Melt the Reno X white 28% and cocoa butter, then combine.
2. Add the fat-soluble yellow food coloring. Blend without incorporating air and strain if needed.
3. Use at a temperature suitable for Reno X white 28%, then dip the frozen pieces. Drain and allow the coating to set.
Crafted using IRCA Group professional solutions
CHOCOLATE
