Choco lemon. A dessert characterized by two opposite flavors that overlap in the form of cream. A dark chocolate ganache and a lemon citrus cream.
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- 1 Ingredients
- 2 Preparation
- 3 Dessert making
- 4 Source
- 2 cups powdered sugar (icing, powdered) (approximately 240 grams)
- 6 eggs
- 250 grams of ground walnuts
- ½ cup of flour 0000 or whatever you have (60 grams)
- Pinch of salt
- 50 grams of melted butter
- 3 egg whites
- ¼ cup plain sugar (50 grams)
- 2 cups of cream (cream) (500cc)
- 1/2 kg chopped semi-sweet chocolate coating
- ¼ cup of sugar (50 grams)
- 225 grams of butter
- ½ cup of sugar (100 grams)
- 5 yolks
- 1 egg
- 2 tablespoons grated lemon peel
- ¾ cup of lemon juice (180cc)
- 1 and ½ cup milk
- 1 and ½ cup powdered sugar (icing, powdered) (180 grams)
- 2 generous tablespoons of cornstarch
- 1 tablespoon of unflavored gelatin (7 grams)
- Chopped white topping chocolate ganache
- 150cc of milk cream (cream)
- 150 grams of white topping chocolate
- Chocolate figures and chocolate threads
- Beat the eggs with the icing sugar until it becomes tape or letter stitch.
- Remove from the mixer.
- Add the chopped walnuts and mix.
- Sift the flour together with the salt and add to the previous preparation.
- Incorporate the melted butter.
- Separately, beat the egg whites with ¼ cup sugar until stiff.
- Add half of the whites to the previous preparation, mixing well until incorporated.
- Incorporate the remaining half with wraparound movements to maintain the volume of the smoothie.
- Butter and flour 3 equal 20×20 square molds.
- Pour the preparation into the three molds, distributing in equal amounts.
- Cook in a preheated oven at 180º for 12 minutes or until cooked.
- Remove, wait a few minutes to cool down and freshly unmold.
- Ganache cream: Put the milk cream and sugar in a saucepan and bring to the fire.
- Once it breaks boil, remove and pour over the chopped chocolate.
- Mix until the chocolate is melted.
- Lemon cream. Mix the yolks and the egg.
- Add the sugar, lemon zest and lemon juice.
- Dissolve corn starch in cold milk.
- Incorporate the milk with the starch to the previous preparation.
- Take to the fire and mix until it boils and thickens.
- Leave 1 minute more and remove.
- Incorporate the butter and integrate quickly mixing
- Separately, hydrate the gelatin in ¼ cup of water.
- Once hydrated, pour over the hot cream.
- Mix continuously until the gelatin is diluted and integrated into the cream.
- Let cool slightly without coagulating.
- Use the mold that was used for the biscuit.
- Cover the bottom with plastic wrap (or aluminum foil or nylon).
- Place one of the biscuits at the base of the pan.
- Cover the edges (or the inner parts of the mold walls) with acetate strips.
- Pour the ganache over the biscuit.
- Leave in the fridge until the ganache is firm.
- Once the ganache is firm, remove from the fridge and place another biscuit.
- Cover the biscuit with the lemon cream already cold and almost coagulated.
- Cover the lemon cream with another biscuit.
- Take to the refrigerator and leave 4 hours for the preparations to solidify well. If possible, stop overnight.
- Unmold the dessert.
- Make a white chocolate ganache.
- Boil the cream and pour the chopped chocolate over the chocolate.
- Mix until the chocolate is diluted and both ingredients are integrated.
- Let it cool down a little to make it thicker.
- Pour it into the center of the dessert and let the ganache run along the edges irregularly.
- Finish decorating the surface with pieces of chocolate.
- If you want, you can make dark chocolate threads and finish decorating with a solidified dark chocolate ganache residue.