Lemon shaped dessert
Servings: 12
Calories: 280kcal
Cost: $22
Get ready to be amazed
Equipment
- 3 Lemon shape silicone molds
- 2 Half ounce mini spheres silicone mold for the inserts
- 1 Stand mixer
- 1 Food processor
- 1 Immersion blender
- 2 Baking trays
- 1 Small saucepan
- 2 bowls
- 1 chinois
- 1 Offset spatula
- 6 deli containers
- 1 Rubber spatula
- 1 Gun spray and compressor
- 3 Piping bags
- 1 Plain narrow pastry tip
- 1 Bamboo skewer
- 1 Air duster
Ingredients
Lemon Marmalade Insert
- 180 g Lemon juice
- 80 g Water
- 60 g Sugar
- 4 g Agar-agar
- 225 g Poached lemons Recipe
- 60 g Finger lime
- 45 g Lemon supreme
- 6 g Fresh mint minced
Yuzu Mousse
- 240 g Heavy cream hot
- 240 g Heavy cream cold
- 3 g Gelatin 200 bloom
- 140 g White chocolate
- 120 g Yuzu juice
Chocolate Shell Glaze
- 300 g White chocolate
- 300 g Cocoa butter
- 4 g Liposoluble yellow food coloring
Lemon Skin
- 200 g Neutral mirror glaze Recipe
- 40 g Water
Sheen Effect (Optional)
- 20 g Kirschwasser
- 5 g Gold powder
Instructions
Lemon Marmalade Insert
- To start, we will prepare the jelly component by heating up a mixture of lemon juice and water. We will then combine sugar and agar-agar, and sprinkle it over the hot liquid while whisking swiftly. Bringing the mixture to a boil and cooking for 2 minutes will activate the agar-agar and help the jelly set. Once cooked, the mixture is removed from the heat and chilled until set. While the lemon jelly is setting, we can prepare the citrus elements that will fill our marmalade spheres. Finger limes, known for their caviar-like texture, are cut open to extract the small, juicy pearls. Poached lemon wedges are cubed, lemon supremes (flesh only segments) are removed from a few lemons and roughly chopped, and fresh mint leaves are added for a burst of freshness. After the lemon jelly has set and been smoothed out with an immersion blender, we fold in the cubed poached lemons, lemon supremes, finger lime pearls, and chopped mint leaves. This vibrant and fragrant mixture is then carefully spooned into semi-sphere silicone molds, creating small lemon marmalade spheres. These are frozen until solid, then popped out of the molds and sealed together in pairs to form complete spheres. The lemon marmalade spheres can be kept frozen until ready to use.
Yuzu Mousse
- Yuzu, a citrus fruit about the size of a tangerine, is a true gem in the culinary world. This fragrant fruit is primarily cultivated in Japan, Korea, and China, and is prized for its incredibly aromatic juice that is reminiscent of a blend of lemon and lime. In the realm of gourmet cooking, yuzu is a versatile ingredient that can brighten up a wide range of dishes with its acidity and freshness. One delightful way to incorporate yuzu into your culinary creations is by using it to make a luscious yuzu mousse. To get started, you'll need to soak gelatin sheets in cold water until they soften, then drain them. In the mean time, heat up some heavy cream and pour it over white chocolate, allowing the mixture to sit for a few minutes before stirring to combine. Next, add the softened gelatin to the mixture and blend everything together using an immersion blender. Incorporate the remaining cold heavy cream, followed by the yuzu juice. Give everything a good mix before transferring the mousse mixture to the refrigerator to set for at least 12 hours.
Montage
- Whip yuzu mixture to soft peaks. Fill each cavity halfway with the Yuzu mousse mixture, then place a frozen lemon marmalade sphere insert in the center of each. Seal off the cavities with the silicone lid to keep everything in place. To ensure a perfect finish, insert the tip of a pastry bag into the aperture and rotate the tray while filling up the remaining space with the mousse mixture. Once the cavities are filled, place the mold in the freezer and let it set for at least 6 hours. For long-term storage, you can keep the individual cakes in their molds for up to 2 months. When you're ready to serve, simply unmold the cakes and keep them frozen until ready to glaze. This make-ahead option is perfect for planning ahead and reducing last-minute preparation stress.
Chocolate Shell Glaze (Enrobage)
- To begin, it's important to note that cocoa butter has a much higher melting point than chocolate. Melt cocoa butter straight into a small saucepan. Once the cocoa butter is fully melted, remove from the heat and pour into a narrow container. Add the white chocolate into the melted cocoa butter along with the food coloring. Blend the mixture using an immersion blender. Pass through the chinois or sieve lined with cheesecloth.
Glazing
- Make 12 marzipan coins that are 1 inch/2.5cm in diameter; set aside. Warm up the chocolate shell glaze to 86°F/30°C. Next, insert a short bamboo skewer into the top end of the frozen lemon cake. Dip the cake into the glaze, making sure it is fully coated. Once the glaze has set, remove the bamboo skewer and flip the cake over onto a marzipan coin. Repeat this process for each glazed lemon cake until they are all beautifully presented on their marzipan coins. Keep the cakes refrigerated until the next step.
Air Spraying
- To add an extra special touch, fill up a spray gun cup with the same glaze, but slightly warmer. You can achieve this by microwaving the glaze for a few seconds until it reaches 113°F/45°C. For the final step, use the spray gun to air spray the lemons with the warm glaze. This will give them a glossy finish and tie the whole presentation together beautifully. If needed, you can keep the cup-reservoir warm by blowing hot air into it using your hair dryer.
Lemon Skin
- Clean gun spray reservoir, and nozzle using hot water. Heat up neutral glaze and mix with 20 percent of water, and sieve. Use it at 122ºF/50ºC. Spray over glazed lemon cakes.
Sheen Effect (Optional)
- Gently, air spray softly positioning the gun at 15-inch/40cm away from the lemon ends.
Lemon Stem & Leaf (Optional)
- Warm up a pairing knife tip in hot water and carefully poke a hole in each lemon cake end. Dip a real lemon stem tip in the created hole, and seal it immediately using an upside down air duster. Refrigerate overnight to set. Keep refrigerated for 48 hours max.
Plating
- Serve lemon shaped dessert thawed. Carefully, grab the cake from its base (wear gloves), and transfer to a serving plate.
Nutrition
Serving: 120g | Calories: 280kcal
