Lemon, apple and herbs monoportion

Recipe for For twenty portions

Recipe idea

Sebastian Pettersson

Ingredients

Sicoly

Frozen lemon juice

Frozen organic crushed lemon purée

For the apple and almond biscuit :

ingredients :

200 g Butter
200 g Caster sugar
200 g Almond powder
3 Eggs
2 Diced Granny Smith apples

process :

Mix butter and sugar together. Add the eggs and then the the almond flour.

Spread out on a tray and add the diced apples.

Bake at 165°C for 20 minutes. Freeze and cut into monoportions.

For the lemon curd :

ingredients :

240 g Sicoly® lemon juice 100 %
170 g Caster sugar
32 g Cornstarch
16 g Egg yolk
10 g Egg
6 g Gelatine leaf
80 g Butter (Room temperature)

process :

Cook the SICOLY® lemon juice, caster sugar, corn starch, egg yolks, and eggs together on low heat while continuously stirring.
Add the gelatine sheets and strain.
Leave to cool down to 35°C and the add the butter. Mix to emulsify.
Mould into a silicon ring mould.

For the crushed lemon mousse :

ingredients :

120 g SICOLY® ORGANIC crushed lemon purée
35 g Sicoly® lemon juice 100 %
60 g Milk 3%
60 g Egg yolks
60 g Caster sugar
170 g Cream cheese
3,5 g Gelatine leaf
300 g Cream 35%

process :

Soak the gelatine into cold water. Heat up the SICOLY® purée, lemon juice and milk. Mix egg yolks and caster sugar in a separate bowl.
Add the hot mixture to the egg mix and bring it to 82°C. Add the gelatine and strain over the cream cheese.
Leave to cool down to 30°C and then fold in the whipped cream.
Mould on top of the curd and freeze.

For the apple and lemon terrine :

ingredients :

230 g Sicoly® lemon juice 100 %
50 g Caster sugar
3 g Agar-agar
3 g Gelatine leaf
4 Diced Granny Smith apples
20 g Chervil

process :

Soak the gelatine leaves into cold water. Bring the SICOLY® lemon juice, caster sugar and agar-agar to a boil. Add the diced apples and chervil.

Mould on top of the lemon mousse and freeze.

Decoration

Decorate with a strip of white milk chocolate on the side of the entremets.