Recipe Animation Citron

To prepare this dish

Ingredient list

CRUNCHY IVORY LEMON

125 g Elle & Vire gourmet butter 82% fat
125 g sugar
125 g flour
2 g salt
155 g almond powder
400 g baked crumble
100 g feuillantine
140 g clarified butter
140 g ivory chocolate
10 g lemon zest

ALMOND LEMON SPONGE

320 g whole eggs
80 g invert sugar
135 g sugar
120 g almond powder
135 g cream UHT
135 g T55 flour
7 g baking powder
80 g grape seed oil
10 g lemon zest
2 g salt

LEMON NAMELAKA

200 g cream UHT
5 g lemon zest
5 g glucose
20 g gelatin mass
190 g Opalys® chocolate
125 g lemon juice

LEMON CONFIT

450 g lemon juice
225 g sugar
150 g lemon zest

IVORY CITRUS CREAMY

160 g lemon juice
80 g lime juice
80 g yuzu juice (or rhum, depending on which you prefer)
375 g whole eggs
90 g sugar
270 g ivory chocolate
12 g cocoa butter
28 g gelatin mass

LIME MERINGUE MOUSSE

70 g gelatin mass
115 g sugar
135 g water
125 g lime juice

LEMON NAPPAGE

70 g gelatin mass
115 g sugar
135 g water
125 g lime juice

WHITE ALMOND ICING

500 g ivory chocolate
60 g grape seed oil
125 g chopped roasted almond
2 g vanilla pods

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   CRUNCHY IVORY LEMON

   Realise the first part of the recipe as crumble.
   Bake at 150 ºC (302 °F) for 18 min then let it cool down. Melt the chocolate and clarified butter, add the rest of ingredients then mix to have nice crunchy base. Pressed the sable in the oval molds and freeze.
2. 2

   ALMOND LEMON SPONGE

   Mix all ingredients together then add bake in a convection oven for 6 to 8 min. Reserve for montage.
3. 3

   LEMON NAMELAKA

   Heat the milk with the glucose to reach the temperature of 80 ºC (176 °F). Add the melted gelatin mass then pour over the ivory chocolate in three times to perfect the emulsion. Add the cold cream then blend to smooth the ganache, leave to stiffen in fridge before using.
4. 4

   LEMON CONFIT

   Wash the lemon and prepare the zest with the microplane. Blench the zest three times starting with the cold water to remover the bitterness. Cook with the juice and sugar and make a reduction to 50%. Mix the confit then cook again for a few minutes to have a smooth texture. Reserve in fridge for montage.
5. 5

   IVORY CITRUS CREAMY

   Zest all the citrus and let it infuse for 30 min with the juices. Cook with the eggs and sugar to 85 ºC (185 °F) then add the mass gelatin.
   Pour the hot liquid onto the chocolate in three times then blend to perfect the emulsion.
   Reserve in chiller for montage.
6. 6

   LIME MERINGUE MOUSSE

   Make syrup with the sugar and water. Bring to a boil. Add the lime juice and the mass gelatin.
   Bring to a boil again. Leave to set in the fridge overnight. Whip the jellified syrup in a freestanding mixer until it has the consistency of a mousse. Pour into a rectangular mold or frame approx. 15 cm square, and freeze. Unmold and cut into 1 cm cubes.
7. 7

   LEMON NAPPAGE

   Boil together then spray the ivory creamy.
8. 8

   WHITE ALMOND ICING

   Melt the chocolate then add the oil and vanilla pods. Finish by adding the chopped almond.
   Use the icing at 35 ºC (95 °F).
9. 9

   ASSEMBLY

   Spread the crunchy over the baked lemon almond sponge. Press well, freeze.

   
   Cut the sponge and crunchy into 12.5 cm by 2.5 cm finger shape, and freeze. Pipe the ivory citrus cream into the flexipan insert finger (FX02122) and freeze. Pipe 35 g of lemon Namelaka in the flexipan signature finger mold (FX02112) then insert the ivory citrus cream.
   Apply the crunchy sponge on the top, freeze.
   After setting the lime meringue mousse whip, pipe into a mini semi sphere silicone mold.
   Freeze.

   
   Unmold the frozen dessert then pipe a straight line of lemon confit onto the finger then freeze for a few minutes. Spray the finger with the lemon nappage by using a pastry gun. Coat the bottom of each finger with the white almond icing. Decorate the lemon finger with the Namelaka cream and the lime meringue mousse. Add some micro green herbs and finish by a touch of gold leaves.

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A few words about the author…

Karim Bourgi

Based in Dubai since 2011, Chef Karim Bourgi is Executive Pastry Chef for the Al Mana Group, a role in which he manages the opening of La Maison du Chocolat Paris boutiques in the Middle East. He has just opened the Hermes Paris Cafe in the new Fashion Avenue Dubai Mall. Designated 3rd Best Pastry Chef at the Pâtissier dans le Monde competition in 2014, this lover of patisserie, born in Senegal to Lebanese parents, has trained in the finest establishments. A member of Les Toques Blanches du Monde, Chef Bourgi founded his own consultancy and boutique, KB Gourmandises, four years ago - which currently employs four people. This is his portrait.