Lemon, apple and herbs monoportion

Recipe for For twenty portions



Frozen organic crushed lemon purée
Frozen lemon juice

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.


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