Refreshing Lemon
Quantity of servings: 8 portions
Ingredients
Chocolate Dacquoise
Egg whites
40
g
Sugar
27
g
Albumin
1
g
Almond flour
38
g
Cornstarch
3
g
Lemon Curd
Eggs
78
g
Sugar
58
g
Lemon juice
58
g
Lime zest
1
g
Butter
58
g
Gelatine
1.5
g
Water
7.5
g
Lemon Coating
Terravita Amber Lemon Coating
300
g
Rapeseed oil
45
g
Cocoa butter
45
g
Lemon and Basil Mousse
Gelatine
3.5
g
Cold water
18
g
Boiled 33% cream
62
g
Fresh basil leaves
2.3
g
Terravita Amber Lemon Coating
125
g
Mascarpone
53
g
Whipped 33% cream
125
g
Preparation method
Chocolate Dacquoise
- Whip the egg whites with the sugar and albumin.
- Melt the chocolate.
- Combine the dry ingredients.
- Add the dry ingredients to the whipped meringue and gently fold together.
- Add the melted chocolate and mix until combined.
- Pipe into silicone moulds.
- Bake at 165°C for 10–12 minutes.
Lemon Curd
- Heat the eggs, sugar, lemon juice and lime zest to 85°C.
- Add the bloomed gelatine and mix well.
- Add the butter and chocolate, then blend until smooth.
- Pour into silicone moulds.
- Freeze.
Lemon Coating and Velvet Spray
- Melt the lemon coating together with the oil and cocoa butter.
- Blend until smooth.
Lemon and Basil Mousse
- Soak the gelatine in the cold water.
- Bring the cream to the boil with the basil leaves.
- Pour the hot cream over the lemon coating and gelatine.
- Blend until smooth, add the mascarpone and blend again.
- Whip the cream to medium peaks and fold it into the lemon ganache.
Assembly
- Pour the lemon mousse into the mould.
- Insert one portion of the lemon curd.
- Add more mousse and place the chocolate dacquoise on top.
- Insert another portion of lemon curd.
- Cover with the second part of the mould and fill with the remaining lemon mousse.
- Freeze.
- Coat with the lemon coating.
- Freeze again.
- Using a spray gun, apply the lemon mixture to create a velvet finish.
- Decorate with a leaf.
Products used
Gallery
Food Cost - calculator
Refreshing Lemon
Chocolate Dacquoise
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Egg whites
0.04 kg
/ kg
0.04
kg
0
PLN
0
PLN
Sugar
0.027 kg
/ kg
0.027
kg
0
PLN
0
PLN
Albumin
0.001 kg
/ kg
0.001
kg
0
PLN
0
PLN
Terravita Topaz 70 Dark Chocolate
0.02 kg
/ kg
0.02
kg
0
PLN
0
PLN
Almond flour
0.038 kg
/ kg
0.038
kg
0
PLN
0
PLN
Cornstarch
0.003 kg
/ kg
0.003
kg
0
PLN
0
PLN
Lemon Curd
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Eggs
0.078 kg
/ kg
0.078
kg
0
PLN
0
PLN
Sugar
0.058 kg
/ kg
0.058
kg
0
PLN
0
PLN
Lemon juice
0.058 kg
/ kg
0.058
kg
0
PLN
0
PLN
Lime zest
0.001 kg
/ kg
0.001
kg
0
PLN
0
PLN
Butter
0.058 kg
/ kg
0.058
kg
0
PLN
0
PLN
Terravita Alabaster 33 White Chocolate
0.02 kg
/ kg
0.02
kg
0
PLN
0
PLN
Gelatine
0.0015 kg
/ kg
0.0015
kg
0
PLN
0
PLN
Water
0.0075 kg
/ kg
0.0075
kg
0
PLN
0
PLN
Lemon Coating
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Terravita Amber Lemon Coating
0.3 kg
/ kg
0.3
kg
0
PLN
0
PLN
Rapeseed oil
0.045 kg
/ kg
0.045
kg
0
PLN
0
PLN
Cocoa butter
0.045 kg
/ kg
0.045
kg
0
PLN
0
PLN
Lemon and Basil Mousse
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Gelatine
0.0035 kg
/ kg
0.0035
kg
0
PLN
0
PLN
Cold water
0.018 kg
/ kg
0.018
kg
0
PLN
0
PLN
Boiled 33% cream
0.062 kg
/ kg
0.062
kg
0
PLN
0
PLN
Fresh basil leaves
0.0023 kg
/ kg
0.0023
kg
0
PLN
0
PLN
Terravita Amber Lemon Coating
0.125 kg
/ kg
0.125
kg
0
PLN
0
PLN
Mascarpone
0.053 kg
/ kg
0.053
kg
0
PLN
0
PLN
Whipped 33% cream
0.125 kg
/ kg
0.125
kg
0
PLN
0
PLN
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