This is not a lemon!. A stunning dessert made with a refreshing and light yuzu mousse, lemon marmalade insert, glazed with a thin chocolate shell and finish with an awesome technique to resemble citrus skin.
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5” https://goo.gl/yUjnPj
DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″
Pastry bowls http://goo.gl/pTTBc7
John Boos cutting board http://goo.gl/Kw9Zfc
Silicone Velesco Mat https://goo.gl/k1GXa9
Pastry bowls http://goo.gl/pTTBc7
15-Cavity Silicone Mini Half Sphere https://goo.gl/mWCtWz
Lemon Shape Silicone Molds Cake https://goo.gl/E68Nf5
All Clad 600 Wats immersion blender https://goo.gl/s8pAXP
Makes 12 Lemons / Make 3 days ahead.
This dessert is first glazed with a thin cocoa butter-white chocolate coating, then air sprayed with the same coating to create a velvet effect and sprayed again with hot neutral or apricot glaze to resemble citrus fruit skin, then it is lightly pigmented with a Kirsch and gold powder solution.
Poached Meyer Lemon (semi-confit lemon)
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
2 lb. (900g) sugar
2 lb. (900g) water.
Remove stems and cut each lemon into 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice. Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook very slowly for 4 to 5 hours at 195ºF (85/90ºC). Once poached through, drain the lemons. Lemon wedges can also be poached using the sous-vide method at 160ºF (70ºC).
Save up syrup and cook it to 218ºF (103ºC) – Let cool and pour over the poached lemons to cover. Wrap up and store in the refrigerator for months.
Lemon Marmalade Inserts
0.7 cup (180g) lemon juice
1/3 cup (80g) water
1/4 cup (50g) sugar
10 grams agar-agar.
7 ounces (220g) poached Meyer lemons, cut into cubes
2 ounces (60g) finger lime (lemon caviar), seeds removed
1.5 ounces (45g) lemon supremes ≈ 2 or 3 lemons
6 grams fresh mint, minced.
For the lemon jelly, heat up lemon juice and water. Mix together the sugar and agar-agar and sprinkle over the hot liquid whisking swiftly, bring to boil and cook 2 min. Remove from the heat; chill completely. Meanwhile, cut out finger limes crosswise in order to squeeze out its caviar, remove some of the larger seeds and set aside. Cube the poached lemon wedges, remove supreme (flesh only) from 2 or 3 lemons, chopped roughly and set aside.
For the marmalade, smooth out the chilled lemon jelly using an immersion blender giving just a couple of pulses. Fold in the cubed poached lemons, lemon supreme, finger lime, and mint. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp/15g) and freeze completely. Unmold and seal them by two forming one ounce (30g) inserts; keep frozen.
Yuzu Mousse / Ganache Montée
1 pint (480g) heavy cream /divide in two equal portions
3 grams gelatin sheet
4.7 ounces (140g) white chocolat
1/2 cup (120g) yuzu*
*About the size of a tangerine, yuzu is mainly cultivated in Japan, Korea, and China. It’s incredibly fragrant just like lemon or lime juice. It adds acidity and freshness to mousse, dressing and so on.
Soak gelatin sheet in cold water for about 5 minutes or until softened; drain and set aside. Meanwhile, boil half of the heavy cream, add white chocolate and the soften gelatin and blend. Add the remaining and chilled heavy cream; blend. Add yuzu juice and give a good emulsion and refrigerate for 12 hours. With the whisk attachment, beat chilled yuzu ganache until soft peaks and pipe out.
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