Lemon Entremet
Hello food lovers!
Today, a new 100% lemon recipe that will tantalize your taste buds! :-)
We are huge fans of Cédric Grolet. For those who don't know him, he creates completely amazing trompe-l'œil!
We were inspired by his creations, but simplified them using the "Delizia al Limone" lemon-shaped mould.
Our trompe-l'oeil are made up of a lemon whipped ganache, a lemon curd and a lemon financier biscuit.
To make 6 lemon entremets, you will need:
- 1 gelatine sheet
- 335gr whole cream
- 88gr white chocolate
- 75gr lemon juice
- 40gr butter
- 2 egg whites
- 55gr sugar
- 80gr almond flour
- 20gr flour
- 2 lemon zests
- 30gr egg
- 45gr sugar
- 1 lemon zest
- 40gr lemon juice
- 1/2 gelatine sheet
- 66gr butter
- Yellow velvet spray
First of all, we will start with the base of the lemon whipped ganache, as it will need to set overnight in the fridge before being whipped.
Lemon whipped ganache
First, soak 1 gelatine sheet in a jug of very cold water.
Meanwhile, pour 335gr of whole cream into a saucepan and bring to the boil.
Off the heat, add the squeezed gelatine sheet and mix well until it melts.
Pour the cream/gelatine mixture in 3 additions over 88gr of white chocolate, stirring well between each addition.
Once all the cream has been added and the white chocolate is fully melted, gently pour in 75gr of lemon juice while blending with an immersion blender.
It is important to blend well when you add the lemon juice, otherwise your mixture may split.
Finally, cover the ganache with cling film pressed directly onto the surface, meaning the cling film must be in contact with the mixture. This will prevent a skin from forming on top.
Leave the ganache base overnight in the fridge before whipping it.
We will now make the lemon financier biscuit, which will be used as the insert and the base of the entremets.
Lemon financier biscuit
Preheat your oven to 180°C fan-forced.
Start by whipping 2 egg whites and 55gr of sugar until you get a lovely firm meringue.
Meanwhile, make a brown butter.
In a saucepan, pour 40gr of butter and let it melt until you get a lovely hazelnut colour.
Strain the brown butter through a sieve to remove any small residues.
Set it aside while you prepare the rest of the recipe.
Once you have a beautiful meringue, sift 80gr of almond flour and 20gr of flour over the egg whites.
Zest 2 lemons using a microplane grater, then gently fold in with a spatula.
Once the mixture is well combined, add the brown butter and fold in gently again.
The biscuit is ready. :-)
On a perforated baking tray, place a silicone mat and spray it with release spray so nothing sticks when unmoulding.
Pour the batter onto the mat and spread it with an offset spatula. Bake for 10 minutes in the middle of the preheated oven.
Once the financier is baked, turn it out onto baking paper and remove the silicone mat, then let it cool.
If you make it in advance, wrap it well in cling film so it doesn't dry out. It can be made up to 2 days in advance.
Now for the lemon curd! It will need to set in the freezer for at least 4 hours.
Lemon curd
First, soak 1/2 gelatine sheet in a jug of very cold water.
Then, in a saucepan, pour 30gr of egg and 45gr of sugar.
Zest 1 lemon using a microplane grater.
Juice 1 to 2 lemons depending on their size — you will need 40gr of juice for the curd.
Heat everything while stirring constantly with a thermometer whisk. This whisk is brilliant, as it lets you monitor the temperature while stirring. Set it to 82°C and it will beep once the curd reaches the right temperature. :-)
As soon as the curd reaches the right temperature, immediately remove it from the heat and add the squeezed gelatine. Mix well until it melts.
Pour the curd into a bowl and add 66gr of butter, then blend everything together to get a smooth curd.
Transfer the curd into a piping bag. Place the piping bag in a jug to make filling it easier and neater.
For this recipe, we used the Silikomart "Limone 30" silicone mould.
Place the mould on a perforated baking tray.
Fill 6 cavities with lemon curd.
Using the cutter provided with the mould, cut out 6 lemon shapes from the financier biscuit. Use the smaller side of the cutter.
Place the biscuit on top of the lemon curd and put everything in the freezer for a minimum of 4 hours.
Keep the remaining biscuit for the next step — we will need it. ;-P
Once the inserts are fully set, we can move on to the assembly.
Time to assemble!
First, whip the ganache base made the day before using a mixer until it forms a firm whipped cream.
Be careful — it whips up very quickly, so keep a close eye on it to make sure it doesn't split.
Transfer the whipped ganache into a large piping bag, using a jug to help fill it.
Here, we used the Silikomart "Delizia al Limone" silicone mould.
Place it on a perforated baking tray.
Pipe the whipped ganache into each cavity, then using a small offset spatula, spread the mousse into the edges making sure the ganache reaches every corner.
Then, place one curd insert into each cavity. Press it down so the mousse rises up the sides, then cover the insert with ganache using a small offset spatula.
Cut the remaining financier using a 5.5 cm oval cutter. Place the biscuit and press down so the whipped ganache rises up the sides.
Smooth the ganache with the small offset spatula.
Place everything in the freezer for a minimum of 8 hours.
Once the lemons are fully frozen, you can decorate them. ;-)
Decoration
Start by soaking a yellow velvet spray in a jug of warm water (warm tap water is sufficient).
Leave the spray for about 10 minutes in warm water (30°C). This will allow the cocoa butter in the bottle to become fluid and give a beautiful result when spraying the pieces.
On a turntable, place a sheet of baking paper, then unmould your entremets and place them on top.
To achieve a velvet finish, it is very important to spray onto frozen pieces!
Cocoa butter is very volatile. To avoid covering your kitchen in it, I recommend spraying your pieces inside a tall box.
For a fine, even result, hold the bottle at approximately 20-25 cm distance while spraying your desserts.
Once the lemons have been sprayed, carefully move them onto a small stand or a small plate.
Use an offset spatula to avoid damaging them while moving.
The entremets are done!
Don't forget to spray them 4 hours before serving so they can defrost gently in the fridge.
They will keep for 2 days in the fridge in a box.
I recommend making this recipe over several days as follows:
D-3: the lemon whipped ganache, the lemon financier biscuit and the lemon curd
D-2: whipping the ganache and assembling the entremets
Day D: decoration
I hope you enjoy this zesty recipe! :-)
Wishing you a lovely Sunday, food lovers!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Gaelle
By: Gaelle R. On 2024-12-20Bonjour,
Peut on le remettre au congélateur après avoir Sprayé ou faut absolument faire le spray le jour J ?
Replied by: Karin On 2024-12-20
Replied by: Gaelle R. On 2024-12-20
Question de Hans-Peter
By: Hans-Peter B. On 2024-08-18Super Rezept und sehr lecker! Fruchtig und äusserst fluffig!
Replied by: Karin On 2024-08-19
Question de Telma
By: Telma D. On 2024-01-29Bonjour, est-il possible de rajouter un petit croustillant (ex.: bricelets écrasés,... ou autre?)?
Replied by: Karin On 2024-01-30
Question de Aline
By: Aline B. On 2024-01-29Bonjour possible de fiare dans un autre miule juste rond
Replied by: Karin On 2024-01-29