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.
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.
Do not hesitate to contact our chefsSend an email
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.