“Lemon pie”

Original recipe by Eric Ortuño
Pastry Chef & Learning Director 
Associate Founder of l’Atelier Barcelona
Relais Desserts International

 

For 20 units.

Lemon marmalade

• Lemon juice - 250 g
• Sugar - 125 g
• NH Pectin Soc Chef - 10 g

Heat the lemon juice to 40 ºC, add the sugar with the NH pectin. Boil for 30 seconds. Cool down.

Crumble

• Salted butter - 50 g
• Soft flour - 60 g
• Almond powder - 50 g
• Brown sugar - 50 g
• Guérande Fleur de Sel Soc Chef - 2 g

Mix everything together until you get lumps of dough. Cook at 150 ºC for 15 minutes.

Lemon mousse

• Semi-whipped cream - 195 g
• Egg whites - 123 g
• Sugar - 156 g
• Lemon juice - 100 g
• Gold gelatin leaves 200 Bloom Soc Chef - 3

Hydrate the gelatin leaves. Wisk the egg whites with the sugar. Heat the juice to 28 ºC, add the melted gelatin. Add the meringue and the semi-whipped cream. Fill the half lemons.

Lemon cream and Timut berries

• Liquid cream 35% - 500 g
• Lemon peel - 2
• X58 Pectin Soc Chef - 3 g
• Egg yolks - 120 g
• Sugar - 100 g
• Timut/Timur berries Soc Chef - 5

Infuse the lemon peel with the cream and the timut berries. Cool down. Mix the sugar with the pectin. Add to the cream at 40 ºC. Heat to 85 ºC and pour over the yolks. Mash for 2 minutes in thermomix. Cool down.

Chocolate and lemon

• Natural lemon colour - 10 g
• White chocolate - 1 kg
• Cocoa butter - 50 g

Temper the mixture and fill moulds in the form of half lemons.

Assembly

With the help of a chablon in the form of lemon wedges and on top of a guitar sheet, cut to the size of the lemon, put the lemon jam and some nuggets made with blond chocolate. Freeze. Fill the half lemon moulds with the crumble, candied lemon cubes and the lemon mouse. Paste the jam and freeze. Remove the guitar sheet and give a shiny finish using neutral glaze.

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