- Catalog |
-
My Cart - Quick Order
|
Lemon Lavender Domes
Yield: 20 Servings
Blackberry Gelée
Caraman Blackberry Fruit Purée (583104) | 6.6oz (187g) | |
Granulated Sugar | 2oz (56) | |
Pastry Ideale Sheet Gelatin, Gold (018040) | 0.3oz (7g) | |
Blackberries | As Needed | |
Artisanal HUG Straight-Edge Sweet Tartlet, Medium Round (647012) | 20 each |
Bloom the gelatin in cold water and reserve. Warm the purée to 180F°/82C° with the sugar. Melt the bloomed gelatin, add to the purée, and then emulsify well. Deposit into the tart shells. Place halved blackberries in each tart.
Meringue Cake
Egg Whites | 6.1oz (173g) | |
Granulated Sugar | 6.1oz (173g) | |
All-Purpose Flour | 6.1oz (173g) | |
Frutta Prima Vanilla Bean Marinade (069001) | 0.2oz (5g) |
In the bowl of a stand mixer, whip the egg whites until foamy. Slowly add in the sugar. Add in the vanilla once whipped to soft peak. Continue whipping until the peaks are stiff. Fold the flour into the egg whites in thirds. Spread evenly on a Silikomart Silkmat (591030) and bake at 320F°/160C° for 12 minutes.
Lavender Bruleé Insert
Heavy Cream | 8.8oz (250g) | |
Zürimix Crème Brûlée Mix (504108) | 0.8oz (25g) | |
Lavender Extract | 0.1oz (1g) |
Combine the mix and heavy cream in a pot. Bring the mixture to a rolling boil while stirring constantly. Stir in the lavender extract. Dispense into Silikomart Flexi Mini Half-Sphere (591004) and freeze completely.
Lemon Mousse
Braun Alaska-Express Neutral (633002) | 2.4oz (70g) | |
Water | 3.5oz (100g) | |
Heavy Cream, Whipped | 17oz (481g) | |
Frutta Prima Lemon Compound (011113) | 1.1oz (32g) | |
Fresh Lemon Zest | As Needed |
Whisk together the Alaska-Express Neutral mix and water. Fold in the whipped cream in three parts, and then fold in the lemon compound and zest. Pipe the mousse into the Silikomart Flexi Half-Sphere (591003), leaving room for the Lavender Bruleé Insert. Place a frozen Lavender Bruleé Insert into each mold, scrape off any excess with an offset spatula. Cut the Meringue Cake into rounds using a cookie cutter the size of the mold. Place onto each mold, lightly press on the cake to make sure it is secure and even.
Purple Glaze
Cold Glazing Gel (505080) | 32oz (910g) | |
Water | 3.2oz (90g) | |
Pastry Ideale Gel Color, Violet (586097) | 0.1oz (2g) |
Combine all of the ingredients together in a bowl. Mix in color until dissolved. Run through a sieve to get rid of lumps.