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Lemon

A piece of art

Cooking Time

75 mins

Serving Suggestion

30 people

Difficulty

Allergy information

How to make Lemon

1

Boil the lemon puree with the 60g of sugar in order to make the lemon cream.

2

Mix the egg yolks with the 25 g sugar and add some hot lemon puree.

3

Add the egg yolk composition to the rest of the lemon puree.

4

Cook the mixture like a custard cream and let it cool down in the fridge.

5

Add the GOLD CUP® CHANTY DECO.

6

Melt the chocolate with the cocoa butter and yellow colouring for the coating.

7

Fill ¾ of the silicone mould with the lemon cream.

8

Add the lemon filling* and a disc of almond sponge.

9

Fill the mould with the lemon cream.

10

Put the mould in the freezer.

11

When frozen, add a little bit of lemon cream on top of the 2 sides to make a little point and put it back in the freezer.

12

When frozen, dip the pastry in the yellow coating.

13

Spray some yellow coating on the pastry with an airbrush.

Notes & Variations

*Use a traditional lemon compote or feel free to be creative.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

LEMON CREAM:
1000g LEMON PUREE
360g SUGAR
100g MAÏZENA (CORNSTARCH)
8 EGG YOLKS
150g SUGAR
1000g GOLD CUP® CHANTY DECO
LEMON FILLING*
---------------------------------
Coating:
300g WHITE CHOCOLATE
300 g COCOA BUTTER
YELLOW COLOURING

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