Varied recipes

LEMON MOUSSE WITH PASSION FRUIT

INGREDIENTS

  • 1 pie measuring 24 cm in diameter.
  • Foam:
  • – Cream cheese 300 g.
  • – Milk cream 350 g.
  • – Unflavored gelatin 25 g.
  • – Lemon juice 250 g.
  • – Grated lemons 2 models.
  • – Egg white 250 g.
  • – Sugar 250 g.
  • Creme brulee pasion:

    1 palette of 20 cm in diameter

  • – Ardour fruit pulp 160 g.
  • – Milk cream 160 g.
  • – Yolk 6 models.
  • – Sugar 100 g.
  • For the bottom:
  • Biscuit of almonds:

    1 sponge cake, 24 cm in diameter

  • – Sugar 115 g.
  • – Edible 140 g (6 models).
  • – Sugar 115 g.
  • – Whites 180 g (6 models).
  • – Almond Powder 225 g.
  • -Zest of 1 lemon.
  • For termination:
  • – Glitter gel.
  • – Ardour fruit pulp with seeds.
  • – Yellow dye.
  • – Recent strawberries / blueberries / macarons.

We share with you this spectacular dessert, lemon mousse with ardour fruit. I adopted the step-by-step beneath

PROCEDURE:
1. Beat the heavy cream till medium level and put aside chilly.
2. Hydrate the gelatin within the lemon juice and dissolve.
3. Make an Italian meringue with the egg whites and sugar.
4. Taste the cheese with the lemon zest and combine the gelatin. Add the cheese combination to the meringue on minimal pace. Homogenize with the cream.
5. Pour half of the preparation into a hoop lined with acetate, with a biscuit base.
6. Place within the middle of the crème and full with the mousse. Freeze.

Creme brulee pasion:
1. Deliver the cream and half of the sugar to a boil.
2. Combine the yolks with the remaining sugar and the eagerness fruit pulp.
3. Unify the preparations and mildew.
4. Prepare dinner in a dry oven, 95°C for 25 minutes.
5. Freeze. We should assemble the cake with the frozen middle.

For the bottom:
1. Beat the yolks and sugar till white.
2. Make a French meringue with the egg whites and sugar.
3. Homogenize the 2 smoothies and add the almond powder.
4. Taste with zest.
5. Mildew and bake with out letting it relaxation in an oven at 170°C.
6. As soon as chilly, place on the base of the waist to assemble the cake.
7. Place half of the mousse, middle the eagerness fruit cream, full with mousse and freeze.

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