Recipe for Lemon&Lime Mellow
18 Jul 2019
Composition
- Sablé
- Biscuit Peru
- Lemon Creamy
- Merengue
- Peru Mousse
- Chocolate glaze
1. Sablé
Ingredients
- Puratos Tegral Patacrout - 1000g
- Butter - 400g
- Eggs - 100g
- Vanilla - QS
- Salt - 5g
Working method
- Mix the Tegral Patacrout with the Butter.
- Add the eggs and other ingredients.
- Mix until you obtain a firm homogenous mass.
- Keep in the fridge.
2. Biscuit Peru
Ingredients
- Belcolade Origin Peru 64% - 210g
- Eggs - 300g
- Sugar - 225g
- Butter - 200g
- Flour - 35g
Working method
- Whip the eggs and the sugar.
- Melt the chocolate and butter till 40°C.
- Put together and add the sieved flour.
- 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
- Heat the Lemon & Lime puree and sugar together with the eggs and egg yolks till 85°C.
- Add the Bavarois Neutral.
- When the composition have a temperature of 35°C you can mix the butter.
- 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
- Bring Water, sugar and glucose to a boil till 121°C. mix the gelatine powder with the water.
- 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.
- Pipe mellow on top of the lemon creamy and freeze.
- 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
- Semi whip the 700 g cream and put aside.
- Heat the cream, milk and lemon peel together with the egg yolks till 85°C.
- Pour on the chocolate.
- Make an homogeneous ganache.
- 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
- Heat the milk, cacao powder and glucose.
- Pour on to the chocolate.
- Add the pre-soaked gelatine leaves and mix in the Miroir Neutral.
- Homogenise with a hand blender and remove air bubbles.
- Leave to crystalize overnight.
- Apply the glaze at 38°C on a frozen mousse cake.
