Recipe Lemon & Kaffir lime refreshment

To prepare this dish

Ingredient list

Sweet pastry

25 g flour
15 g Elle & Vire gourmet butter 82% fat
10 g fine sugar
25 g eggs
5 g lemon peel

Lemon & Lime Cream

15 g lemon juice
30 g sugar
30 g eggs
0,5 g gelatine
25 g Elle & Vire gourmet butter 82% fat

Lemon marmalade

1 lemon
200 g orange juice
100 g fine sugar
1/2 vanilla pods
7 g pectin NH

Lemon & Kaffir Lime Mousse Roll

20 g lemon pulp
3 g sugar
23 g Excellence whipping cream 35% fat
0,6 g gelatine
kaffir lime zest

Lemon & Star Anise Sorbet

50 g milk
50 g water
2 g lemon peel
18 g fine sugar
0,3 g stabiliser
50 g lemon juice
1/2 morceaux star anise

Candied Kaffir Lime Zest

40 g water
50 g sugar
10 g kaffir lime zest

Candied Lime Supremes

20 g water
20 g sugar
10 g lemon supremes
1/2 poche star anise

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Sweet pastry

   Mix the butter and sugar together with a flat beater to obtain a smooth, even mixture. Add the eggs one by one and the flour. Finally, add the lime zest. cover in clingfilm and set aside. Grease rectangular tins 10 cm x 4 cm (2 cm deep) and cook for 6 min at 160°C (320°F). 

2. 2

   Lemon & Lime Cream

   Beat the eggs with the sugar until the mixture turns pale. Heat the lemon juice, cook the mixture as you would a crème pâtissière, bringing to the boil and cooking for 3 min. Add the gelatine, previously softened in cold water. Leave to cool and add the fresh butter. 

3. 3

   Lemon marmalade

   Blanch the lemons 4 times. Leave to cool and chop finely. Bring the orange juice, vanilla, lemon and lime and the first quantity of the sugar to the boil. Add the second quantity of sugar, previously mixed pectin. Boil for 2 min, pour into a dish, cover in clingfilm and set aside. 

4. 4

   Lemon & Kaffir Lime Mousse Roll

   Heat the lime pulp, the sugar and the kaffir lime zest. Soften the gelatine in cold water and put it in the mix. Leave to cool and add the whipped cream, mix gently, and transfer into transparent plastic tube-shaped containers with diameters of 3.5 cm. Leave to cool. 

5. 5

   Lemon & Star Anise Sorbet

   Mix the sugar, water, milk and leave to cool. Add the lemon and lime juice, the zest, the star anise and infuse 10 min. Strain and leave to cool. Process and set aside in the freezer. 

6. 6

   Candied Kaffir Lime Zest

   Blanch the zest 3 times. Prepare a syrup using the water and sugar. Add the zest and leave to simmer on a low heat. Set aside. 

7. 7

   Candied Lime Supremes

   Make a syrup from the water and the sugar and allow the star anise to infuse. Add the supremes and leave to steep overnight. 

8. 8

   White Chocolate Decoration

   Temper the white chocolate. Make a white chocolate lattice half-cylinder and set aside. 

9. 9

   Assembly and presentation

   Fill the pastry case with lemon marmalade to 0.5 cm deep and then add the lemon cream to 1.5 cm. Position the lemon and kaffir lime roll, cover it with the half-cylinder of white chocolate. Decorate the plate with the zest and candied supremes. Use the lemon, lime and star anise sorbet to make a quenelle. 

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