Yogurt, Lemon & Zéphyr
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High profit
- Level:
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Medium
- Shelf life:
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Must be consumed upon completion
Lemon Cream
Ingredients: Lemon Cream
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107 gLemon juice
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127 gEggs
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127 gSugar
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10 gGelatin mass
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165 gButter
Preparation: Lemon Cream
- Using a double boiler using a whisk, bring the first three ingredients to 83°C.
- Stir in gelatin mass until dissolved and cool to 50°C.
- Using immersion blender, blend in the room temperature butter.
Pate Sablé
Ingredients: Pate Sablé
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130 gButter
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130 gPowdered sugar
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1 gSalt
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50 gEgg
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250 gAll purpose flour
Preparation: Pate Sablé
- In a stand mixer with a paddle attachment, mix butter, sugar and salt until sandy.
- Add egg, making sure to scrape down sides of the bowl.
- Add flour and mix until just combined.
- Let the dough rest for 4 hours before rolling to a thickness of 3mm.
- Bake at 325°F for approximately 10-12 minutes until lightly golden brown.
Emmanuel Biscuit
Ingredients: Emmanuel Biscuit
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225 gButter
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225 gEggs
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150 gSugar
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62 gDemerara sugar
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50 gHoney
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225 gAll purpose flour
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7 gBaking powder
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1 gSalt
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30 gSunflower oil
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120 gMilk
Preparation: Emmanuel Biscuit
- Combine melted butter with eggs, honey and sugar in a food processor at speed 2.
- Sift together the flour, baking powder and salt.
- Slowly incorporate the dry ingredients to the egg mixture in the food processor.
- Add oil and milk and emulsify.
- Bake at 325°F for 16 minutes.
White Chocolate Yogurt Chantilly
Ingredients: White Chocolate Yogurt Chantilly
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58 gMilk
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178 gHeavy cream 35%
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40 gGlucose
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30 gGelatin mass
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380 gHeavy cream 35%
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50 gPlain yogurt
Preparation: White Chocolate Yogurt Chantilly
- Combine milk, cream (1) and glucose in a pot and bring to a boil.
- Add gelatin mass and stir until dissolved.
- Pour mixture over chocolate and emulsify with an immersion blender.
- Bend in the cold cream (2).
- Blend in the 0% plain yogurt and chill for a minimum of four hours.
- Add to foam canister and add two N₂0 chargers.
Lemon Compote
Ingredients: Lemon Compote
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560 gLemon juice
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120 gLemon zest
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224 gSugar
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6 gNh pectin
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50 gGelatin mass
Preparation: Lemon Compote
- Cut the lemon peel with a potato peeler
- Boil water and blanche the lemon peel 5 times, each time changing the water.
- Blend the lemon peel with lemon juice in a food processor.
- Mix the sugar and pectin together.
- Warm the lemon mixture and add the sugar/pectin mixture.
- Boil and add the gelatin mass.
- Cool until ready to use.
French Meringue
Ingredients: French Meringue
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100 gEgg whites
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100 gSugar
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100 gConfectioners sugar
Preparation: French Meringue
- Using stand mixer with the whisk attachment, mix egg whites until foamy.
- Slowly add sugar and whisk to stiff peak.
- Sift confectioners sugar on top and gently fold into meringue.
- Bake at 200°F until dry.
Almond Praline
Ingredients: Almond Praline
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450 gWhole almonds
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100 gWater
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400 gSugar
Preparation: Almond Praline
- Roast almonds at 325°F until golden brown.
- Combine sugar and water and cook caramel to a dark amber color (180°C).
- Pour caramel over the almonds and allow to cool.
- Blend in a food processor.
Lemon Sorbet
- Combine glucose powder, sugar and sorbet stabilizer.
- Bring the water to 40°C and slowly whisk in the dry ingredients.
- Heat the base to 85°C.
- Cool base to 4°C and mix in the lemon juice.
- Allow base to rest for 6 hours, then freeze.
- Paco the next day.
Assembly
- Paco the sorbet 2 hours in advance.
- Pipe lemon cream on bottom of plate.
- Make a space using a warm spoon.
- Pipe almond praline.
- Added pieces of broken sable and biscuit.
- Siphon the chantilly overtop.
- Add pieces of broken meringue.
- Added scooped sorbet.
- Zest fresh lime overtop.
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