Recipe Gourmet sweets lemon & yuzu

To prepare this dish

Ingredient list

White chocolate and lemon tart Yield

1080 g lemon juice
1080 g whole eggs
1080 g sugar
15 g agar agar
1400 g Elle & Vire gourmet butter 82% fat

White chocolate dip for tarts

1 kg ivory chocolate
500 g cocoa butter

Lemon sweet pastry

3000 g flour
1500 g Elle & Vire gourmet butter 82% fat
900 g icing sugar
6 g salt
lemon peel
480 g pasteurised egg yolks
300 g water

Yuzu curd

1000 g yuzu juice (or rhum, depending on which you prefer)
1430 g sugar
570 g egg yolks
712 g whole eggs
8 g gold gelatine sheets
855 g Elle & Vire gourmet butter 82% fat

yoghurt sorbet

1500 g water
226 g glucose
1000 g sugar
24 g ProSorbet
176 g lemon juice
1250 g full fat Greek yoghurt

White chocolate decor

Ivorie white chocolate as required
Cocoa butter colours (yellow, golden, red etc) as required

Crumb

1500 g Elle & Vire gourmet butter 82% fat
1800 g flour
1000 g sugar

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   White chocolate and lemon tart Yield

   Line a suitable number of 5 cm rings with cling film on the bottom. Place on a tray and place in the freezer. Dice the butter and set aside. Whisk the agar agar and 80 g of sugar together and whisk into the lemon juice and bring to the boil. Allow to boil for 2 minutes. Whisk together the remaining sugar and the eggs. Temper the hot lemon juice over the eggs. Return to the pan and cook slowly until boiling and it has reached a temperature of 85°C. Scale into the ring sat 30 g per ring and allow to set in the freezer.

   Once the curd is frozen, remove the rings by gently warming them with a hot cloth or flashing them quickly with a blow torch. Store the tarts in the freezer or dip in white chocolate immediately. 
2. 2

   White chocolate dip for tarts

   Melt together very gently, preferably in the hot cupboard or in the microwave. Blitz with a hand blender and pass through muslin. 

   Pierce each lemon tart with a fork, dip into the melted chocolate mixture, tap to remove any excess and place on a tray. Return to the freezer immediately. 

3. 3

   Lemon sweet pastry

   Combine the flour, butter, icing sugar, salt and lemon zest in a large KitchenAid with the paddle. Mix until the mixture resembles fine bread crumbs. Stir together the egg yolks and water until homogenous. Add little by little to the flour mixture until it just comes together to form a dough. Roll on the Rondo, between two Silpat mats to 3 mm sheets. Freeze. When required, cut out 5 cm rings, place on a Silpat while still frozen. Cover with one more Silpaty and bake at 160°C for 10 minutes. Remove the top Silpat and bake for an additional 2-3 minutes until golden. 
4. 4

   Yuzu curd

   Dice the butter and set aside. Whisk together the yuzu juice, sugar, yolks and whole eggs. Cook over a bain marie until a consistent temperature of 85°C has been reached. Soak the gelatine in cold water until very soft. Squeeze out the excess water and add the gelatine to the curd. Whisk to dissolve completely. Remove from the heat and whisk in the soft butter. Blitz with a hand blender and chill immediately. 

5. 5

   yoghurt sorbet

   Begin the sorbet syrup the day before you need to make the sorbet so it has time to chill properly: Combine the water, glucose, ProSorbet and sugar in a pan and bring to a boil. Allow to chill overnight. 

   Pour the yogurt into a large bowl and slowly whisk in the lemon juice. Continue to whisk gently as you add the sorbet syrup in a slow stream. Whisk continuously as though you were making mayonnaise. Transfer the mixture to paco jet containers and freeze. 

6. 6

   White chocolate decor

   Prepare the required amount of acetate sheets by cutting them in half so they are 30 cm x 40 cm. Prepare a similar amount of baking papers to the same size. Melt the cocoa butter colours gently, preferably in the hot cupboard or gently in the microwave. Shake well. Flick the colours carefully over the prepared acetates and allow to set. Temper the white chocolate and spread over the acetate sheets in thin layers. Allow to set until no longer tacky to the touch, cut out 1 cm x 6 cm rectangles. Cover each acetate with a sheet of baking parchment and place a tray on top to keep them flat. When you’ve finished all the sheets, allow to set completely for two to three hours in the chocolate fridge before removing the top tray to avoid breakages. 

7. 7

   Crumb

   Mix all ingredients together until sandy. Pour onto a Silpat mat and spread evenly. Bake at 160°C until pale brown. Wait until completely cooled then blitz in ThermoMix. 

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