Lemon ice

Pastry recipe
Enzo Franzi

Enzo Franzi

Pastry Chef
  1. Composition

     

    “I chose citrus fruit spontaneously as I like the diversity and depth they give to a dessert. I added vanilla pod at the heart of my creation to give roundness to the dish. During my years of training, I discovered more exotic and specific citrus fruit such as kalamansi and yuzu, which I use in my creation.
    I wanted to try out Szechuan pepper to spice up my dessert and give it more flavour by combining it with Cress and add an additional refreshing hit”.

     

  2. Lemon sponge

    Ingredients

    • Sugar - 31g
    • Egg - 44g
    • Flour - 22g
    • Butter - 22g
    • Lemon (zest) - 1
    • Almond paste 66% - 73g
    • Baking powder - 1g

    Beat the marzipan with the sugar and eggs.
    Add the flour, baking powder, lemon peel then the melted butter.
    Pour into 10 x 4 cm buttered circles.
    Bake at 170 °C for 10 minutes.

  3. Kalamansi cream

    Ingredients

    • Frozen fruit purée 100% : Kalamansi - 87 g
    • Egg - 100g
    • Sugar - 117g
    • Butter - 136g

    Cook the eggs, sugar and kalamansi puree at 82 °C.
    Add the butter at 50 °C.

    In this step

  4. Yuzu vanilla espuma

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 50 g
    • Whole milk - 150g
    • Cream 35% fat - 150g
    • Sugar - 30g
    • Vanilla pods - 1

    Boil the milk, vanilla and sugar together.
    Add the boiling yuzu puree to the hot milk.
    Add the gelatine then the cream.
    Pour into a siphon.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  5. Limoncello glazing

    Ingredients

    • Neutral glaze - 90g
    • Limoncello - 68g
    • Water - 68g
    • Neutral glaze - 90g
    • yellow coloring - (hydrosoluble)

    Boil the water, limoncello and neutral glazing.
    Pour over the decorgel glamour.
    Add the colouring.

  6. Szechuan pepper meringue

    Ingredients

    • Egg white - 60g
    • Sugar - 60g
    • Icing sugar - 60g
    • Szechuan pepper - 60g

    Warm the egg whites and sugar at 50 °C.
    Add the sifted icing sugar.
    Pour into a mould and dust with Szechuan pepper.
    Bake at 100 °C for 2 hours.

  7. Lemon vanilla mousse

    Ingredients

    • Whole milk - 56g
    • Sugar - 10g
    • Vanilla pods - 2
    • Gelatin mass - 19g
    • Cream 35% fat - 130g
    • Lemon (zest) - 1

    Boil the milk with the sugar and vanilla pod.
    Infuse for 15 minutes then strain.
    Grate the lemon peel into a saucepan.
    Add the lemon juice to the peel.
    Boil the milk and lemon juice separately then mix together.
    Strain over the gelatine mass.
    Add the whipped cream at 21 °C.

  8. Full fat kalamansi sorbet

    Ingredients

    • Frozen fruit purée 100% : Kalamansi - 200 g
    • Water - 200g
    • Sugar - 270g
    • Vanilla pods - 4
    • Stabilizer - 12g
    • Glucose powder - 30g
    • Whole milk - 400g

    Make a syrup.
    Add the stabiliser previously mixed with the atomised glucose then the kalamansi puree and boiling full fat milk.
    Cool and leave to mature for at least 30 minutes.
    Churn.

    In this step

  9. Yuzu jelly

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 200 g
    • Sugar - 56g
    • Pectin NH - 8g
    • Water - 136g

    Heat the yuzu puree and water.
    At 40 °C add the pectin previously mixed with the sugar.
    Return to the boil again.
    Pour into a mould.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  10. Lemon crisp

    Ingredients

    • Sugar - 61g
    • Butter - 61g
    • Salt - 1g
    • Almond (flakes) - 45g
    • Flour - 12g
    • Lemon (zest) - 1

    Mix all the ingredients together.
    Spread between two sheets of baking paper.
    Cut out 10 x 3cm circles
    Bake at 170 °C for 6 minutes.

  11. Decoration and presentation

    Ingredients

    • Isomalt - 300g
    • Finger lime - 6
    • Lemon cress - 2
    • Szechuan pepper - (bunch cress) 2
    • Shiny gold powder - 5g
    • Silver leaf - 1

    Fill the half sphere of meringue with the Kalamansi cream and a few cubes of candied lemon.
    Close with a disk of lemon crisp and place the second half sphere of iced lemon and vanilla mousse with Limoncello.
    Place on the lemon sponge.
    Pour the yuzu jelly on the bottom of the plate, pipe 3 dots of kalamansi cream and 3 dots of yuzu espuma on top.
    Place 3 Szechuan pepper meringues, a few cubes of candied lemon and the caviar lemon on top.
    Add the sphere and place the 2 bands of Isomalt inserted into the sponge.
    Decorate the sphere with the gold leaf.
    Place the iced sorbet balls and complete with the limon Cress and sichuan Cress shoots.

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