Lime-milk chocolate entremets | Van Houten

Ingredients

• 450 g egg white
• 250 g sugar
• Whisk to soft peaks
• 200 g almond powder
• 65 g hazelnut powder
• 170 g flour
• Fold in all sifted powders
• 1 pod(s) Vanilla
• 2 zest lemon
• 150 g butter
• Finalize by adding the melted butter, vanilla and lemon zests
• 340 g 35% cream
• 2 zest lime
• 75 g egg yolks
• Cook an anglaise up to 85˚C.
• 250 g C823NV
• Pour over and emulsify
• 20 g gelatin mass
• Add
• 700 g cream
• 135 g sugar
• 5 piece(s) lime zest
• Heat and infuse the lime zests
• 80 g gelatin mass
• 580 g slightly whipped cream
• Fold in at 20˚C, use directly