125 g 4 g cardamome verte 15 g glucose 0,5 g fleur de sel 1,25 g NH pectin 50 g white chocolate 33% 125 g
130 g fresh lemons 70 g sugar (A) 7 g sugar (B) 1 g NH pectin
120 g kadaïf 50 g 100 g sirop à 30° 2 g sugar
The recipe, step by step
Rich green cardamom cream
Bring the cream (1), glucose, salt and the ground cardamom to a simmer.
Pour over the white chocolate in three goes to better emulsify. Add the
cooled cream (2). Mix and pass through a chinois. Chill for 24 hours before
Blanch the lemons in the water three times, then strain them, slice them,
remove the pips, add the sugar (1) and cook on a medium heat. Blend a
little with a hand-held blender, add the pectin NH, mixed in advance with
the sugar (2), and bring to the boil. Mix again. Store.
Clarify the butter. Moisten the kadaifs with a little water. Fill a 24 mm
sandwich tin with the kadaïfs soaked in 30 g of clarified butter. Bake at 175°C
(347°F).for 35 mins. Pour the sugar syrup evenly over the disc once cooked.
Assembly and decoration
Spread the lemon marmalade on the kadaif disc. Using a piping bag fitted
with a nozzle, pipe drops of rich green cardamom cream. Then, decorate
with supremed lemon segments and pieces of candied lemons.