Lemon – Chocolate dessert
Recipe by Maarten Jordaens
I. COMPOSITION
- Usulután Crémeux – (Lemon & mini sphere inserts)
- Lemon Crémeux
- Decorations
- Mango – Passion fruit Gel
- Mango Coulis
- Chocolate powder
- Fresh Herbs
II. USULUTAN CRÉMEUX – (LEMON & MINI SPHERE INSERTS)
- 125 g Whole milk
- 125 g Cream (35%)
- 25 g Sugar 5
- 0 g Egg yolk
- 40 g Inulin Waxy
- 200 g Usulután 65 Signature Origin dark couverture chocolate
PROCESS
- Cook milk + cream + sugar
- Mix with the egg yolks and chocolate
- Add Inulin waxy and mix very well
- Sieve the mixture and fill silicon sphere moulds
- Cool down in freezer
III. LEMON CRÉMEUX
- 120 g Whole eggs
- 100 g Sugar
- 120 g Butter
- 180 g Lemon puree
- 25 g Inulin waxy
- 4 g Gelatine (sheet)
PROCESS
- Soak the gelatine in cold water
- Heat the eggs, sugar, lemon puree and inulin waxy till 85°C (thermomix)
- Add soaked gelatine
- Cool down till 42°C
- Add soft (room temperature) butter and mix till homogenious mixture
- Fill silcion lemon moulds and freeze
IV. DECORATIONS
- Exotic Fruit Crumble
- Crispy Lemon Curls
- Spirelli wit 14 cm
- Halve bol met goud 2,2 cm
V. MANGO – PASSION FRUIT GEL
- 150 g Passion Fruit Puree
- 150 g Mango Puree
- 50 g Sugar
- 4 g Agar
PROCESS
- Cook all ingredients till boiling
- Cool down till a set gel
- Mix the “set gel” in a blender till a fluid gel
- Put in piping bags and store in fridge
VI. MANGO COULIS
- 120 g Mango Puree
- 60 g Passion Fruit Puree
- 20 g Sugar
- 1,5 g Xanthan Instant
PROCESS
- Heat the mango puree, passion fruit puree and sugar till 50°C
- Mix with Xanthan Instant
- Store in fridge
VII. CHOCOLATE POWDER
- 100 g Maltodextrine tapioca (Toufood)
- 150 g Usulután 65 Signature Origin dark couverture chocolate
- 3 g Salt
PROCESS
- Whisk salt, melted chocolate with maltodextine till a powder
VIII. FRESH HERBS
- Atsina Cress I Basilicum Cress
