Lemon Dessert

4 servings

600 minutes

The 'Lemon' dessert is an exquisite Italian treat that embodies the freshness of citrus and the delicacy of white chocolate. Its history begins with the desire of pastry masters to create the perfect combination of airy mousse and vibrant fruit jelly. The taste of this dessert impresses with a balance of sweetness and tartness, where creamy chocolate harmoniously complements the aroma of yuzu, lime, and lemon. Each spoon reveals new flavor dimensions, while the velvety texture adds sophistication. This dessert is not only a delight for gourmets but also a true culinary masterpiece – its shape mimics the natural beauty of a lemon. An ideal choice for special occasions or simply for enjoyment!

Energy value per serving

• Calories: 1024.7
• Proteins: 7.1g
• Fats: 78.3g
• Carbohydrates: 74.6g

Ingredients

• Skim milk: 55 ml
• Egg yolk: 1 pc
• Sugar: 40 g
• Gelatin: 3 g
• Chocolate: 130 g
• Cream 10%: 110 ml
• Freshly squeezed apple juice: 100 ml
• Kaffir lime leaves: 1 pc
• Lemon grass: 1 pc
• Pectin: 3 g
• Oranges: 70 g
• Lime: 25 g
• Lemon: 25 g
• Yuzu juice: 15 ml
• White chocolate: 250 g
• Cocoa butter: 175 g
• Yellow food coloring: 5 g

Cooking steps

1. White chocolate mousse: soak gelatin in cold water.

   Required ingredients:

   • Gelatin: 3 g

2. Bring milk and 5 grams of sugar to a boil, mix another 5 grams with the yolk.

   Required ingredients:

   • Skim milk: 55 ml
   • Sugar: 40 g
   • Egg yolk: 1 piece

3. Pour boiling milk into the mixture and place it on low heat.

   Required ingredients:

   • Skim milk: 55 ml

4. Heat to 84 degrees, cool down, strain, and add gelatin.

   Required ingredients:

   • Gelatin: 3 g

5. Melt chocolate in a water bath, pour in the sauce, and blend.

   Required ingredients:

   • Chocolate: 130 g

6. Whip the cream separately and combine all prepared ingredients into the mousse.

   Required ingredients:

   • Cream 10%: 110 ml

7. Lemon jelly: bring apple juice, lemongrass, and lime leaves to a boil in a saucepan.

   Required ingredients:

   • Freshly squeezed apple juice: 100 ml
   • Kaffir lime leaves: 1 piece
   • Lemon grass: 1 piece

8. Let the mixture steep for 10 minutes, then strain.

9. Mix sugar (30 g) with pectin, bring to a boil, add lemon pulp, boil again, remove from heat and add yuzu juice.

   Required ingredients:

   • Sugar: 40 g
   • Pectin: 3 g
   • Lemon: 25 g
   • Yuzu juice: 15 ml

10. Pour the prepared filling into half spheres and place in the freezer.

11. Velour coating: melt chocolate and cocoa butter in a water bath.

    Required ingredients:

    • White chocolate: 250 g
    • Cocoa butter: 175 g

12. Add the dye and blend with a blender.

    Required ingredients:

    • Yellow food coloring: 5 g

13. Assembling the dessert: divide the mousse into two parts; pour the first part into a lemon-shaped silicone mold, place jelly on top, and cover with the remaining mousse through the opening.

14. Put in the freezer for 8 hours.

15. Remove the dessert from the mold, cover it with 'velour' heated to 31 degrees, and serve.