A piece of art
How to make Lemon
Boil the lemon puree with the 60g of sugar in order to make the lemon cream.
Mix the egg yolks with the 25 g sugar and add some hot lemon puree.
Add the egg yolk composition to the rest of the lemon puree.
Cook the mixture like a custard cream and let it cool down in the fridge.
Add the GOLD CUP® CHANTY DECO.
Melt the chocolate with the cocoa butter and yellow colouring for the coating.
Fill ¾ of the silicone mould with the lemon cream.
Add the lemon filling* and a disc of almond sponge.
Fill the mould with the lemon cream.
Put the mould in the freezer.
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.
When frozen, dip the pastry in the yellow coating.
Spray some yellow coating on the pastry with an airbrush.
Notes & Variations
*Use a traditional lemon compote or feel free to be creative.
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