ingredients
- 297 g Ravifruit lemon purée (PA003)
- 79 g Caster sugar
- 376 g Whole eggs
- 250 g Valrhona Inspiration Yuzu couverture (CI083)
- 30 g Valrhona cocoa butter (CI022)
- 5 g Organic lemon zest
preparation
Combine the lemon juice, caster sugar and whole eggs. Cook the mixture until completely smooth then pour over the melted Inspiration Yuzu together with the cocoa butter. Mix to perfect the structure then add the lemon zest. Leave to crystallise overnight at +4° C.
details
Store for up to 6 days at +4° C or 30 days at -18°C.
Egg-free, gluten-free, lactose-free and nut-free recipe.
ingredients
- 208 g Lemons
- 74 g Caster sugar
- 110 g Ravifruit lemon purée (PA003)
- 2 g Fruit Pectin NH (PA393)
- 5 g Caster sugar
- 2 g Salt
preparation
Cut the lemons into cubes, removing the seeds. Combine the diced lemons and the first quantity of sugar in a saucepan then cook gently until glistening and slightly candied. Off the heat, add the Ravifruit lemon purée and pectin mixed with sugar then bring to the boil. Pour into a container and allow to form a gel. Break up the gel with a whisk and store at +4° C.
details
Store for up to 15 days at +4° C.
Egg-free, gluten-free, lactose-free and nut-free recipe.
ingredients
- 40 g Egg whites
- 250 g Icing sugar
- 10 g Ravifruit lemon purée (PA003)
preparation
In a stand mixer, combine the icing sugar, egg whites and lemon juice. Mix until stable. Roll out to 2 mm on a silicone mat then dry at 65° C for about 2–3 hours.
details
Store for up to 7 days at room temperature.
Gluten-free, lactose-free and nut-free recipe.
ingredients
- 200 g Valrhona Absolu Cristal
- 200 g Ravifruit lemon juice
- 15 g Basil leaves
- 5 g Mint leaves (EA013)
- 10 g Lemon balm leaves (EA028)
preparation
In a jug, combine all the ingredients and mix until a smooth, shiny gel is obtained.
details
Store for up to 7 days at +4° C or 30 days at -18° C.
Egg-free, gluten-free, lactose-free and nut-free recipe.
ingredients
- 450 g Ravifruit lemon purée (PA003)
- 290 g Water
- 6 g Sosa Natur Emul (PA467)
- 60 g Sosa deodorised coconut oil (37327)
- 80 g Caster sugar
- 95 g Sosa 33De glucose powder (PA394)
- 40 g Sosa cold Inulin (39471)
- 3 g Sosa Pro sorbet 5 (38980)
- 10 g Basil leaves
- 10 g Mint leaves (EA013)
- 3 g Sarawak Thierchelin white pepper (SP053)
- 2 g Lemon zest
preparation
In a saucepan, combine half the lemon pulp, water, sugar and stabiliser. Pasteurise the mixture at 85° C and pour over the coconut oil, Natur Emul and the remaining lemon pulp.
Mix to perfect the structure then leave to set for about 6 hours. Mix to homogenise then transfer into jars with the fresh leaves inside. Micro-purée shortly before serving.
details
Store for up to 30 days at -18° C.
Egg-free, gluten-free, lactose-free and nut-free recipe.
ingredients
- 100 g Bio Grissini flour W170 (RI236)
- 100 g Almond flour (PA225)
- 100 g Cane sugar
- 100 g Charente-Poitu Lescure DOP confectionery butter 84% (PA297)
- 50 g Yellow maize flour (RI240)
preparation
In a stand mixer, crumb together all the dry ingredients with cold cubes of butter until a crumbly mixture is obtained. Leave to rest at +4° C for about 2 hours before baking at 145° C for around 15–18 minutes.
details
Store for up to 7 days at room temperature or 30 days at -18° C.
Egg-free recipe.
Assembly and finishing
Adorn the cream with a circle of lemon cream. Add drops of lemon and herb gel. Lay the royal icing petals on top of the cream. Pour the lemon and vanilla marmalade in the centre of the cream and finish the dessert with the lemon sorbet.