references
THE CHEF’S MAGAZINE ®
L E M O N & Y UZU
BY GRAHAM HORNIGOLD
GOURMET SWEETS
INGREDIENTS SERVES 4 — LEMON TART > 1 080 g of lemon juice > 1 080 g of whole eggs > 1 000 g + 80 g of sugar > 1 400 g of Unsalted Gourmet Butter 82% fat Elle & Vire® > 15 g of agar-agar WHITE CHOCOLATE SAUCE > 1 kg of Ivory chocolate > 500 g of cocoa butter SWEET LEMONFLAVOURED PASTRY > 3 000 g of soft wheat flour > 1 500 g of Unsalted Gourmet Butter 82% fat Elle & Vire®, cubed > 900 g of icing sugar > 480 g of pasteurised egg yolks > 300 g of water > Zest of 12 lemons > 6 g of salt YUZU JELLY > 1 430 g of sugar > 1 000 g of yuzu juice > 855 g of Gourmet Butter 82% fat Elle & Vire® > 712 g of whole eggs > 570 g of egg yolks > 8 sheets of golden leaf gelatine
RECIPE
White chocolate & lemon tart, yoghurt sorbet
METHOD LEMON TART
SWEET, LEMON-FLAVOURED PASTRY
Align 5-cm rings on a tray lined with a Silpat baking mat and put in the freezer. Cut the Unsalted Gourmet Butter into cubes and put aside. Whip the gelatine with 80 g of the sugar and the lemon juice until it reaches boiling point. Let the mixture boil for 2 minutes. Whip the rest of the sugar and the eggs together. Place in a pan and cook on a low heat. Pour the hot lemon juice over the eggs. Bring the mixture to the boil. Pour 30 g of the mixture into each ring and place in the freezer. Remove the rings. Store in the freezer.
WHITE CHOCOLATE SAUCE
Mix the flour, Unsalted Gourmet Butter, icing sugar, salt and lemon zest together in a large bowl until the mixture resembles fine breadcrumbs. Mix the egg yolks and water to obtain a smooth paste. Gradually add the flour until it forms a dough. Roll between two Silpat mats into 3-mm thick sheets. Freeze. Cover with another Silpat mat and bake in the oven at 160°C (320°F) for 10 minutes. Remove the top Silpat mat and continue baking for 2 minutes until the pastry is a nice golden colour.
YUZU JELLY
Melt the ingredients over a low heat. Beat with a hand whisk until the mixture forms a mousseline. Prick each piece of tart with a fork, fill with the mixture, then refreeze.
Whip together the yuzu juice, sugar, whole eggs and egg yolks. Cook over a bain-marie until the mixture reaches a constant temperature of 85°C (185°F). Soak the gelatine in cold water. Drain and add to the yuzu juice. Whip to melt the gelatine fully. Take off the heat and add the cubed and softened Gourmet Butter. Beat with an electric whisk and place in the fridge immediately.
A YOGHURT SORBET, A WHITE CHOCOLATE DECORATION AND BREADCRUMBS COMPLETE THE RECIPE. READ THE FULL RECIPE AT PRO.ELLE-ET-VIRE.COM/EN
UNSALTED GOURMET BUTTER 82% FAT Traditionally manufactured by Elle & Vire® from carefully selected and churned creams, this butter has a natural texture and an intense, aromatic flavour.
ELLE & VIRE ® — 11