Lemon&Lime Mellow

Recipe for Lemon&Lime Mellow

18 Jul 2019

Recipe
Belcolade

Composition

  1. Sablé 
  2. Biscuit Peru 
  3. Lemon Creamy
  4. Merengue 
  5. Peru Mousse 
  6. Chocolate glaze

1. Sablé

Ingredients

  • Puratos Tegral Patacrout - 1000g 
  • Butter - 400g 
  • Eggs - 100g 
  • Vanilla - QS 
  • Salt - 5g

Working method

  1. Mix the Tegral Patacrout with the Butter. 
  2. Add the eggs and other ingredients.
  3.  Mix until you obtain a firm homogenous mass. 
  4. Keep in the fridge.

2. Biscuit Peru

Ingredients

  • Belcolade Origin Peru 64% - 210g 
  • Eggs - 300g 
  • Sugar - 225g 
  • Butter - 200g 
  • Flour - 35g

Working method

  1. Whip the eggs and the sugar. 
  2. Melt the chocolate and butter till 40°C. 
  3. Put together and add the sieved flour. 
  4. Spread out on a baking tray 40/60 and bake at 190°C for about 12 minutes.

3. Lemon&Lime Creamy

Ingredients

  • PatisFrance Starfruit Citron - 200g 
  • PatisFrance Starfruit Citron Vert - 100g 
  • Puratos Bavarois Neutral - 120g 
  • Egg - 100g 
  • Egg Yolk - 100g 
  • Sugar - 50g 
  • Butter - 250g

Working method

  1. Heat the Lemon & Lime puree and sugar together with the eggs and egg yolks till 85°C. 
  2. Add the Bavarois Neutral. 
  3. When the composition have a temperature of 35°C you can mix the butter. 
  4. Put the lemon&Lime creamy in silicone moulds and freeze.

4. Mellow

Ingredients

  • Water - 120g 
  • Sugar - 330g 
  • Glucose - 20g 
  • Invert Sugar - 40g 
  • Gelatine Powder - 8g 
  • Water - 48g 
  • Egg white - 200g

Working method

  1. Bring Water, sugar and glucose to a boil till 121°C. mix the gelatine powder with the water. 
  2. Start to whip the egg whites and add the inverted sugar, the cooked sugar and the soaked and melted gelatine. Whip until aerated and lukewarm. 
  3. Pipe mellow on top of the lemon creamy and freeze. 
  4. Use some mellow for decoration.

5. Peru Mousse

Ingredients

  • Belcolade Origin Peru 64% - 460g 
  • Milk - 300g 
  • Fresh Cream 35% - 300g 
  • Egg Yolk - 120g 
  • Fresh Cream 35% Whipped - 700g 
  • Lemon peel - 2g

Working method

  1. Semi whip the 700 g cream and put aside. 
  2. Heat the cream, milk and lemon peel together with the egg yolks till 85°C. 
  3. Pour on the chocolate. 
  4. Make an homogeneous ganache.
  5. When the chocolate ganache reaches 34°C, incorporate the whipped cream.

6. Chocolate Glaze

Ingredients

  • Puratos Miroir Neutraal - 1000 g
  • Belcolade Noir Selection - 750g 
  • Belcolade Dutch Cacao Powder - 30g 
  • Milk - 200g 
  • Glucose - 300g 
  • Gelatine Powder - 24g 
  • Water - 144g 

Working method

  1. Heat the milk, cacao powder and glucose. 
  2. Pour on to the chocolate. 
  3. Add the pre-soaked gelatine leaves and mix in the Miroir Neutral
  4. Homogenise with a hand blender and remove air bubbles. 
  5. Leave to crystalize overnight. 
  6. Apply the glaze at 38°C on a frozen mousse cake.