INGREDIENTS
- Efficiency:
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 items.
- – Egg white 250 g.
- – Sugar 250 g.
- Creme brulee pasion:
- Efficiency:
1 palette of 20 cm in diameter
- – Ardour fruit pulp 160 g.
- – Milk cream 160 g.
- – Yolk 6 items.
- – Sugar 100 g.
- For the bottom:
- – Processed cookies 200 g.
- – Melted butter 100 g.
- For termination:
- – Glitter gel.
- – Ardour fruit pulp with seeds.
- – Yellow dye.
- – Contemporary strawberries / blueberries / macarons.
LEMON MOUSSE WITH PASSION FRUIT
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 fervour fruit pulp.
3. Unify the preparations and mould.
4. Cook 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. Combine and make a paste. On a 24cm waist, place a base of aluminum foil and line the within with acetate to have the ability to unmold the cake.
2. Place half of the mousse, middle the fervour fruit cream, full with mousse and freeze.
