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!
1
White chocolate mousse: soak gelatin in cold water.
- Gelatin: 3 g
2
Bring milk and 5 grams of sugar to a boil, mix another 5 grams with the yolk.
- Skimmed milk: 55 ml
- Sugar: 40 g
- Egg yolk: 1 piece
3
Pour boiling milk into the mixture and place it on low heat.
- Skimmed milk: 55 ml
4
Heat to 84 degrees, cool down, strain, and add gelatin.
- Gelatin: 3 g
5
Melt chocolate in a water bath, pour in the sauce, and blend.
- Chocolate: 130 g
6
Whip the cream separately and combine all prepared ingredients into the mousse.
- Single cream 10% fat: 110 ml
7
Lemon jelly: bring apple juice, lemongrass, and lime leaves to a boil in a saucepan.
- Freshly squeezed apple juice: 100 ml
- Kaffir lime leaves: 1 piece
- Lemongrass: 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.
- 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.
- White chocolate: 250 g
- Cocoa butter: 175 g
12
Add the dye and blend with a blender.
- Yellow food colouring: 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.