Time | Servings | Difficulty |
---|---|---|
01:20 | 4 | Difficult |
Introduction
To share
The dessert with red fruits and lemon is an original recipe made up of several textures. It is composed of an almond dacquoise, a lemon cream, another almond dacquoise, fresh red fruits, a berry bavaroise, all topped with a red berry mirror. It is a slightly technical dessert but terribly greedy.
The extra thing:
- Replace the lemon with lime.
- Avoid replacing red fruits with blueberries only because lemon takes over.
Ingredients
100 g red fruits fresh or thawed | |
3 red fruits for decoration | |
Dacquoise
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|
120 g egg whites | |
85 g icing sugar | |
40 g sugar | |
45 g flour | |
85 g ground almonds | |
Lemon curd
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250 g sugar | |
150 g lemon juice (about 4 lemons) | |
4 egg | |
1 lemon for the zest | |
100 g unsalted butter at room temperature | |
Red berry mousse
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150 g red fruit coulis | |
20 cl whipping cream | |
3 gelatin sheets | |
Mirror
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100 g red fruit coulis | |
3 gelatin sheets |
Instructions
1
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Start by making the dacquoisePreheat the oven to 180 ° C.
Beat the egg whites and tighten them with 40g of powdered sugar. Let the whisk of the food processor turn for 2 min to obtain a dense meringue. |
2
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Add the powdered almonds, the icing sugar and the flour to the snow whites, incorporating them delicately.
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3
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Line the baking sheets with baking paper, spread the dacquoise apparatus over 1 cm thick, then bake for 10-15 minutes.
When the cookie is cooked, let it cool on a wire rack. |
4
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Make the lemon curdIn a saucepan off the heat, whisk the sugar, whole eggs, lemon juice and lemon zest together.
Bring the pan to low heat and mix with a spatula until the mixture thickens. |
5
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When the mixture is thick, pour in the butter and mix so that the butter melts.
Pour the lemon curd into a dish, cover with cling film on contact and keep in the fridge. |
6
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Prepare the red fruit mousseSoften the 3 gelatin sheets by immersing them in a bowl of cold water containing ice cubes for 10 minutes.
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7
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Gradually beat the whipped cream.
|
8
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Drain the gelatin and wring it out, squeezing it by hand so that there is no more water.
Add the gelatin to the red fruit coulis and let cool in the microwave on medium power for 30 seconds. |
9
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Incorporate the coulis into the whipped cream and beat lightly so that the mixture is homogeneous. To book.
|
10
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Prepare the dessertCut 3 discs of daquoises to the measurements of the baking frame. To book.
Place the baking frame on a serving dish, line it with rhodoïd and place a disc of dacquoise in the bottom. |
11
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Pour the cooled lemon curd in a layer about 1cm thick. Smooth with an angled spatula or a spoon and cover with another disc of dacquoise. Keep some lemon curd for decoration.
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12
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Place red fruits on the dacquoise disc.
Pour the red fruit mousse by putting it in a piping bag or with a ladle and smooth the surface with a spatula. Leave in the refrigerator for 2 hours. |
13
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Prepare the mirrorSoften the 3 gelatin sheets by immersing them in a bowl of cold water containing ice cubes for 10 minutes.
Drain the gelatin and wring it out, squeezing it by hand so that there is no more water. |
14
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Add the gelatin to the red fruit coulis and let cool in the microwave on medium power for 30 seconds.
Pour the cooled topping over the dessert and leave to cool in the refrigerator for 2 to 3 hours. |
15
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Finish the dressageRemove the circle and the rhodoïd from the dessert, arrange the 2-3 fruits to decorate the cake.
Finish the decoration by making small lemon curd wedges using a pastry bag. |
16
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Leave to cool in the refrigerator for 2 hours.
To serve. |





