Sponge cake, creamy in the lemon, freezes in the yuzu, syrup in the Pastis Henri

Ingredients and Material :

• 4 pans
• 1 ice-cream maker
• 1 confectioner's thermometer
• 2 spatulas
• 2 pockets with cake store

Ingredients for 10 people :

Some meringues and sheets of basil for the decoration

1 / Pain of Genoa :

• 310 gr of almond paste
• 90 gr of flour T55
• 9 gr of baking powder
• 100 gr of melted butter

2 / Sirop from sugar to the Pastis HB :

• 110 cl of Pastis Henri Bardouin
• 50 cl of water
• 150 gr of sugar

3/Crémeux in the lemon :

• 5 eggs
• 150 gr of sugar
• 3 lemons
• 175 gr of softened butter

4/Lemon ice cream and in Yuzu :

• 100 gr of glucose
• 1 kg of sugar
• 2 l of water
• 75 cl of lemon juice
• 25 cl of juice of Yuzu
• 2 cl of orange juice
• 20 gr of stabilizer

Preparation :

Sponge cake :

Preheat the oven in 180°C during 10 minutesMelt over a low heat the butter, reserveMix the almond paste cut in small dice, the flour and the baking powder in a pan by means of spatula, warm over a low heat. When the device is homogeneous, to add the tepid melted butter.Put down the preparation in a frame of 25 cms x 25 cms oiled and put on a sulphurized paper sheet.Cook during 10 minutes in 180°C, reserve.

Syrup of sugar in the Pastis HB :

Put down the sugar in a pan, add the water and the Pastis Henri Bardouin. Move with a small whip until complete dissolution of the sugar and warm until boiling, reserveCrémeux in the lemon:Extract the juice of lemons and mix it in the other ingredients in a pan. Warm the device in 85°C, take away from the fire and add the softened butter.Reserve.

Lemon ice cream and in the yuzu :

Put down the sugar, the stabilizer and the glucose in a pan, add the water, the juices of lemon, Yuzu and orange. Make warm over a low heat until complete dissolution of sugars.Pay the preparation into the ice-cream maker and slog during at least one hour, reserve.

Training:

Cut a band 25 cms in length on 1,5 cms in width from the sponge cake A the help of a brush, soak slightly the sponge cake with the syrup in the Pastis HB.Put down the band on a plate Poach the lemon crémeux with a cartridge n°10 on the band Intercaler a record of meringues between the ice and the crémeux Poach the ice in the yuzu on the sponge cake with a cartridge n°13 on the band.

Decoration:

Some sheets of basil

Related products

Pastis Henri Bardouin

70 cl - 45°

Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.

Only available in France

See the product