Lemon Groovy

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

CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
WILLOW LEAVES
WILLOW LEAVES
Code 333307
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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).

scheme

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BUFFET DESSERTS

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