Recipe – Lemonade Tale

Lemon and white chocolate bavarois, sponge, lemonade syrup, red glaze, candied strawberries with honey. This beautiful mold is available at FAME CO ref: 11577

Lemon And White Chocolate Bavarois

  • 240 g milk
  • 60 g cream
  • 105 g egg yolks
  • 90 g sugar
  • 200 g Organic white chocolate / Available in FAME co
  • 60 g lemon pulp
  • 45 g sugar
  • 6 drops lemon zest aroma / Available in FAME co
  • 14 g gelatin / Available in FAME co
  • 840 g whipped cream
  • 1 vanilla bean / Available in FAME co

Boil the milk and the cream with the vanilla bean, whip slightly the egg yolks with the sugar, blunt and then cook at 82°C, lter and add the white chocolate. Cool down at 25°C/77°F and add lemon juice, lemon zest aroma and a part of sugar. Add the rehydrated gelatin and then cool down at 22-24°C/71-75°F and add the whipped cream.

Sponge cake

  • 480 g eggs
  • 60 g egg yolks
  • 360 g sugar
  • 320 g t45 flour + 60 g potato starch
  • 1 grated lemon peel

Whip the eggs, the yolks and cream with the sugar. Aside sift the flour and starch. When the eggs are ready, stop the blender and insert gently the dry ingredients mixing with a spatula. Fill some basic square pan at three-quarters full and then bake in the oven at 180°C/356°F for about 20-25 minutes.

Lemonade syrup

  • 150 g Cassonade sugar / Available in FAME co
  • 150 g water
  • 10 drop lemon zest aroma / Available in FAME co
  • 1 Pinch Citrus essential oil crystals / Available in FAME co

Make a syrup with water and sugar, then cool down and add the essence and crystals in the end..

Red glaze

  • 125 g water
  • 250 g glucose syrup / Available in FAME co
  • 250 g sugar
  • 50 g Organic white chocolate / Available in FAME co
  • 80 g cocoa butter / Available in FAME co
  • 16 g gelatin / Available in FAME co
  • 80 g water for the gelatin
  • 160 g condensed milk
  • 3 g deep red color powder / Available in FAME co

Boil water, glucose and sugar then pour over the chocolate and the cocoa butter. Mix, add the rehydrated gelatin, then the condensed milk and keep mixing. Add the colorant and blend it very well. Let set for 12-24 hours in the fridge. Recommended temperature of use: 28-30°C/82-86°C.

Half candied strawberries with honey

  • 500 g strawberries cutted into four parts
  • 100 g acacia honey
  • 15 g lemon juice
  • 1 vanilla bean / Available in FAME co

Heat the honey and add the vanilla. When it boils, add strawberries and cook till the water is evaporated. At the end add the lemon juice and let set for about 12 hours covered with a lm. Leave in the fridge till employment.

Assembly

Fill the cavities of the Russian Tale mould three-quarters full with the lemon and white chocolate bavarois. Then put in each cavity the insert made with half candied strawberries with honey. Complete with the sponge cake dunked with the limoncello syrup. Freeze. Once the single portions will be freezed, unmould them and glaze them.

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