Gelified Lemon Pie

BRETON DOUGH

Ingredients

  • 125 g.
  • Sugar Nevada
  • 125 g.
  • Butter
  • 50 g.
  • Whole egg
  • 75 g.
  • Yolk
  • 270 g.
  • Flour W200
  • 4 g.
  • Impulsor Norte (Baking powder)

Elaboration

Cream the butter with sugar Nevada. Little by little, add eggs and yolk to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour and Impulsor Norte. Cut and shape. Work all ingredients at room temperature. Bake: 180ºC Time: 20 minutes

GELIFIED LEMON

Ingredients

  • 500 g.
  • Les Crèmes Limón
  • 100 g.
  • Whole milk
  • 11 g.
  • Gelatine sheets

Elaboration

Heat the milk and Les Crèmes Limón and add the previously hydrated gelatine. Fill moulds and freeze.

MERINGUE

Ingredients

  • 100 g.
  • Egg Whites
  • 175 g.
  • Sugar
  • 50 g.
  • Water

Elaboration

Beat the egg whites until reaches a stiff peak. Make a syrup with the water and sugar, when it is 118ºC pour it slowly in the form of a thread over the whites. Beat until the mixture is completely cooled.

Assembly and finishing

    1.Fill the piece with the Gelified Lemon and decorate with the meringue.

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