Tinto de Verano
Recipe by Jeroen Goossens
This recipe consists of 6 components:
- Leaf of white chocolate Veliche Obsession 30% + green cocoa butter
- Stalk of white chocolate Veliche Obsession 30% colored green
- Lemon Cremeux (Recipe A)
- Lemon Granite (Recipe B)
- Almond lemon parfait (Recipe C)
- Almond biscuit (Recipe D)
Assembly
- Prepare Recipe A and fill lemon molds with this and pour again so that a thin layer is in the mold. Then freeze.
- Prepare Recipe B and fill with it 10 × 7=70 wedge-shaped molds. Then freeze at -35 °C.
- Prepare Recipe C and use it to fill the lemon molds and at the same time press in the granite wedges. Then freeze at -35°C.
- Prepare Recipe D and spread to +-8mm and bake at 200 °C +-8min. Cut out in oval of 7cm diameter.
- Tremble the sponge cake with 10% limoncello and place on plates slightly apart.
- Loosen the lemon desserts and place on the sponge cake and decorate with airbrush and the chocolate decorations as in the picture.
Recipe A – Lemon Cremeux
Ingredients
170gr lemon juice
100gr sugar
150gr egg
75gr egg yolk
3gr gelatin
15gr water
100gr butter
10gr Euphoria Caramel chocolate, Veliche
2gr lemon yellow food coloring
4gr citric acid
Method
- Heat the lemon juice and half the sugar
- Soak the gelatin in the water
- Beat the egg, egg yolk, and remaining sugar until smooth
- Mix the juice and egg mass and heat until cooked (+-83 °C)
- Briefly mix remainder with hand blender until smooth
Recipe B - Granite Lemon
Ingredients
400gr lemon juice
200gr clear orange juice
100gr glicerin
Method
Mix everything and check at +-19°C Brix
Recipe C - Almond-limoncello parfait
Ingredients
100gr sugar + 50gr water
90gr pasteurized egg yolk
30gr almond pâté
450gr whipped cream
4gr lemon zest
40gr limoncello
Method
- Boil the sugar with water to 120°C pour it in with the yolk and whisk until the mixture has turned cold. Put it on ice.
- Mix in the almond pâté, lemon zest, and limoncello.
- Finally, mount the cream through it.
Recipe D – Almond biscuit
Ingredients
135g egg
20g sugar
90g almond powder
90g sugar
20gr butter
80gr eggwhite
35gr flour
1gr salt
4gr orange zest
Method
- Mix egg, 20gr sugar and almond powder until smooth.
- Beat egg whites with 90g sugar
- Melt butter until beurre noisette (light brown)
- Add egg mass with foam mass, butter and dry substances together with spatula until batter (see further construction instructions)
