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Recipe Step by Step
Step01
Lemon Namelaka
3g gelatin
130g whole milk
3g lemon zest
10g glucose
235g IVOIRE 35%
270g liquid whipping cream 35%
Heat the milk and infuse the lemon zest for 3 to 4 minutes. Strain through a chinois then add the glucose and rehydrated gelatin. Make an emulsion by slowly pouring the hot milk onto the melted chocolate. Immediately mix using an electric mixer to perfect the emulsion. Add the cold liquid cream. Leave to stiffen in the fridge overnight.
Step02
Lemon And Vanilla Sorbet
315g water
170g caster sugar
50g atomized glucose
18g 0% fat powdered milk
2g sorbet stabilizer
240g lemon juice
1 lemon zest
1 vanilla pod
Heat the water to 105°F (40°C). Mix the sugar, atomized glucose, powdered milk and stabilizer, then sprinkle into the water through a sieve. Heat to 185°F (85°C). Add the lemon juice, zest and vanilla pod. Quickly cool the mixture to 40°F (4°C) then leave to sit in the fridge for 12 hours. Strain through a chinois, mix in an electric mixer and churn.
Step03
Yogurt Mousse
5g gelatin
80g whole milk
4 lemon zests
15g yogurt powder
165g plain yogurt
190g IVOIRE 35%
290g liquid whipping cream 35%
Heat the milk and leave the zest to infuse for about 10 minutes. Strain through a chinois, adjust the amount of milk if required and add the rehydrated gelatin. Make an emulsion by slowly pouring the hot milk onto the melted chocolate. Immediately mix using an electric mixer to perfect the emulsion. Add the yogurt and yogurt powder. Mix in the electric mixer again. Once the mixture is at 80-85°F (28-30°C), incorporate the liquid cream which has been whipped until it has the texture of a mousse. Immediately pour into a container. Freeze.
Assembly and finishing
Prepare the namelaka and sorbet.
Make the yogurt mousse and immediately pour about 30g into a glass held at an angle (you can use silicone molds or cling film templates).
Store in the fridge.
Once the mousse has stiffened, put about 12g of OPALYS CRUNCHY PEARLS in place then use a piping bag with an open star nozzle to pipe on about 25g of namelaka.
Finish with a scoop of vanilla sorbet (approx. 30g) and a chocolate decoration.Bistro tips : Crunchy pearls stay crunchy even when they’re in contact with the mousse.
The mousse freezes without changing its composition.
The Namelaka can be assembled upon request or before service.
Keep the chocolate decoration in the fridge – It won’t take on humidity or intrusive odors.