(12 SILICONE MOULDS)
Assembly
POUR the lemon bavarian mousse in the bottom of the silicone mould. ADD the wild strawberry jelly in the middle. POUR the remaining lemon Bavarian mousse and close with the the almonds and lemon biscuit. FREEZE, ice and decorate.
Almonds and lemon biscuit
- Almond powder 90 g
- Icing sugar 90 g
- Egg yolks 35 g
- Frozen lemon puree Léonce Blanc 40 g
- Butter 25 g
- Egg whites 60 g
- Caster sugar 20 g
- Flour 20 g
WITH A BEATER, whisk up the almond powder, the icing sugar, the egg yolks and the lemon puree. POUR the melted butter. WITH A BEATER, whisk the egg whites with caster sugar. MIX with the whisked almond powder. GENTLY incorporate the flour. MAKE 12 discs of 3 cm and 6 cm in diameter. BAKE at 180°C/356°F for 12 minutes.
Wild strawberry jelly
- Gelatin powder 200 bloom 10 g
- Water 50 g
- Frozen raspberry puree (Mara des bois) Léonce Blanc 80 g
- Caster sugar 80 g
- IQF wild strawberries Léonce Blanc 250 g
SOAK gelatin in cold water. IN A PAN, heat at 60°C/140°F the strawberry puree and the caster sugar. ADD the softened gelatin and boil. INCORPORATE the IQF wild strawberries and bring to the boil. KEEP aside 150g of strawberry jelly for decor. POUR the wild strawberry jelly in a silicone mould of 4 cm in diameter. LAY a biscuit disc. FREEZE.
Lemon Bavarian mousse
- Gelatin powder 200 bloom 16 g
- Water 80 g
- Frozen lemon puree Léonce Blanc 610 g
- Milk powder 65 g
- Egg yolks 160 g
- Caster sugar 150 g
- Liquid cream 520 g
SOAK the gelatin in cold water. IN A PAN, boil the lemon puree with the milk powder. ADD the egg yolks, blanched with the caster sugar, and heat at 85°C/185°F. COOL at 30°C/86°F and add the smoothy liquid cream.
Decor
- Hot neutral topping 400 g
- Yellow hydrosoluble colouring QS
- IQF decor redcurrants Léonce Blanc 12 pieces