Kiss
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 .
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Cooking tools:
- Stand mixer
- Silicone baking mat
- Piping bag
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Kitchen scale
- Blender
- Offset spatula
- Measuring spoon
- Measuring cup
- Sifter
- Fine-mesh sieve
- Refrigerator
- Spatula
- Cake ring
- Cooling rack
- Baking sheet
- Pot
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%
