La Rose Noire rectangular medium sweet tartlet shells.
Fill the tartlet with the lemon cream. Place on the cylinder and pipe some meringue onto the cylinder and then lightly flame it with a blow torch.
- 200 g Sicoly┬« sweetened lemon juice
- 300 g Sugar
- 300 g Eggs
- 27g Gelcrem hot Sosa
Mix all ingredients together with a hand blender. Cook them until boiling point, stirring constantly. Remove from the heat, mix again with the hand blender and leave to cool.
- 50 g Sicoly┬« sweetened lemon juice
- 50 g Sicoly┬« bergamot juice
- 8 g Egg white powder
- 200 g Sugar
- 50 g Water with basil
Take a bunch of fresh basil and immerse for 10 seconds in boiling water. Remove and cool immediately in a bath of iced water. Blend some water with the basil and strain the mixture. Combine the SICOLY┬« bergamot juice, lemon pur├ęe and egg white powder using an immersion blender. Transfer to a food mixer and whisk until whipped. Cook the sugar and water until it reaches 118┬║C. Then, pour little by little onto the whipped juices. Continue to whip until cold. Use.
- 250 g Semi-whipped cream
- 7 g Gelatine leaf
- 75 g Italian meringue
- 300 g Sugar
- 62.5 g Sicoly┬« bergamot juice
- 62.5 g Sicoly┬« sweetened lemon juice
Heat the SICOLY┬« lemon pur├ęe and sugar until it reaches boiling point. Remove from the heat and add the gelatine leaves previously soaked in cold water for 10 minutes. Add the SICOLY┬« bergamot juice. Pour the juices into the Italian meringue and mix carefully until combined. Then, fold the semi-whipped cream into the juice mixture. Fill the cylinder easy moulds and freeze.