Lemon Rose Dessert –Bruno Albouze –THE REAL DEAL

 

The lemon rose dessert a fashionable interpretation of the classic lemon tart A flaky tart shell filled with a smooth almond cream and topped with lemon cremeux poached lemon marmalade and yuzu mousse The cake is then sprayed with a white chocolate cocoa butter mixture which produces an ultimate velvet effect Lots of steps but worth the effort Lemon Marmalade Insert Make a day ahead 0 70 cup 180g lemon juice preferably Meyer lemon 1 3 cup 80g water1 3 cup 60g sugar0 13 ounces 4g agar agar 8 ounce 240g poached lemons semi confit 2 ounce 60g finger lime halved and caviar squeezed out1 2 ounce 40g lemon supreme lemon flesh chopped0 2 ounce 6g fresh mint thinly chopped Combine sugar and agar agar and set aside Heat up water and lemon juice Whisk in sugar agar mixture bring to a boil and cook for 2 on low Chill on ice water and refrigerate until firm Meanwhile dice poached lemons Add lemon supreme finger lime and mint Smooth out the chilled lemon mixture with an immersion blender and add to the poached lemons mixture Scoop out and fill the mini demi sphere silicone mold 1Tbsp to 1 5Tbsp 15g to 25g and freeze completely Yuzu Ganache Monté Mousse Make a day ahead 0 9 cup 240g heavy cream hot0 9 cup 240g heavy cream chilled0 1 ounce 3g gelatin soaked in cold water and drained 4 6 ounces 140g white chocolate just melted4 ounces 120g yuzu juice Blend melted chocolate with hot cream Add gelatin remaining chilled cream and yuzu juice Blend well and chill overnight When ready to use beat to soft peaks More www brunoskitchen net

 

 

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