Lemon & Strawberry Mini Entremets - Recipe with images

Name: Lemon & Strawberry Mini Entremets - Recipe with images
Total time: 180 min
Ingredients: 120g yellow lemon peels; 300g yellow lemon juice; 180g caster sugar; 62g Ravifruit strawberry purée; 62g Ravifruit raspberry purée; 25g caster sugar; 4g powdered gelatin 200 bloom; 20g hydration water; 125g whipping cream (35% fat); 62g unsalted butter; 62g caster sugar; 30g egg yolks; 88g type 55 flour; 4g baking powder; 1g Guérande fleur de sel; 100g shortbread biscuit; 100 Zéphyr white couverture chocolate; 40g crispy raspberry chunks; 60g whipping cream (35% fat); 3g powdered gelatin 200 bloom; 15g hydration water; 35g yellow lemon juice; 125g Ivoire white chocolate (35%); 25g butter; Zest of 1/2 lemon; 270g whipping cream (35% fat); 800g Zéphyr white couverture chocolate; 8g Mycryo cocoa butter; 1 yellow pearl velvet spray; 1 neutral pearl velvet spray (white)

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Candied lemon: To make this lemon & strawberry mini entremets recipe, start by preparing the candied lemon. To do this, fill a saucepan with water... Squeeze the juice from the lemons (set it aside)...

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