LEMON GROOVY

Lemon dessert in a modern version. The original claw-shaped monoportion, filled with lemon mousse, lemon cream and carrot sponge cake, is perfect as a complement to any sweet buffet offer.

RecipePhoto

Used products and decorations

WHITE CHOCOLATE SHEET

Code 33951

CHOCOLATE WHITE 29%

Code CHB28XXB3

WILLOW LEAVES

Code 333307

Download recipe

Recipe

CARROT SPONGE CAKE

Ingredients:

2Eggs

140 gVegetable oil

200 gSugar

130 gPlain flour

240 gCarrot (grated)

5 gBaking soda

10 gGingerbread spice

3 gSalt

Preparation:

Whisk the eggs with sugar, slowly adding oil at the end. Then add sieved flour, gingerbread spice, baking soda and salt. Finally stir it with grated carrot. Bake at 160ºC for 20 min.

LEMON MOUSSE

Ingredients:

150 gCream 30 - 33%

250 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

50 gSugar

50 gWater

3Egg yolks

200 gWhipped cream 30%

15 gGelatine

30 gLemon concentrated paste

Preparation:

Dissolve the gelatine in boiled cream, pour onto melted chocolate and stir it making ganache. Boil the syrup from the water and sugar. Whisk the egg yolks, add hot syrup while whisking. At the end mix whipped cream with egg yolks foam, lemon paste and the ganache.

LEMON CURD

Ingredients:

200 gLemon juice

4Eggs

180 gSugar

320 gButter

15 gGelatine

Preparation:

Warm up to 80⁰C: lemon juice sugar and eggs (constantly stirring), then add dissolved gelatine. Leave it for 5 min. and then add cold butter. Stir the mass to obtain smooth texture.

Pour the mousse into silicone moulds (half of capacity), put lemon curd on it, cover with carrot sponge cake and freeze.

Spray the yellow velvet Barima Artisanal Color (code AP0379GIA) onto the frozen cake.

Decoration

Then finish with chocolate decorations Barbara Decor:

White Chocolate Sheet (code 33951),
Willow Leaves (code 333307).