Kiss | Veliche
I. COMPOSITION 3 cakes Lemon meringue Strawberry cream Vanilla chocolate chantilly II. LEMON MERINGUE 120 g Eggs whites 200 g Sugar 2 g Lemon zests 3…
Keywords
- then whip firmly
- add zests at the end. Pipe on silicon mat with nozzle N°10
- squares of 10 cm side. Bake 3 hours at 90°C
- pipe a 1 cm layer of strawberry cream
- stick some freeze dry raspberries and sugar paste lips from Leman Decorations .
Ingredients
- 120 g Eggs whites
- 200 g Sugar
- 2 g Lemon zests
- 3 g Orange blossom
- 80 g Raspberry puree
- 40 g Gelatin mass (1/5)
- 100 g Mascarpone
- 350 g Obsession 30 Belgian white chocolate
- 390 g Strawberry puree
- 400 g Fresh cream 35%
- 4 g Vanilla bean
- 30 g Gelatin mass (1/5)
- 180 g Obsession 30 Belgian white chocolate
- 400 g Liquid cream 35%
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