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Liquorice mascarpone cream, caramel hull and lemon madeleine
| Recipe forr 8 persons |
| Crispy caramel hull • 450g white icing fondant • 300g glucose • 300g milk chocolate In a copper saucepan: Cook the fondant with the glucose to obtain a light caramel. Ajouter le chocolat haché, puis bien mélanger. Pour on a Silpat®. Let it cool down. Mix in a fine powder. Spread with a siever 6 x 6 cm squares on the Silpat®. Put in the oven to let the powder becomes caramel. Line the squares upside down the Flexipan® Half spheres 58 mm diameter ref 1896. Put again in the oven to obtain a perfect sphere and let it coold down. Gather two half spheres. Liquorice mascarpone cream • 250g mascarpone • 50g sugar • 250g liquid cream 10g liquorice (little stones) 6 drops liquid liquorice Melt the solid liquorice in 1/3 of the liquid cream. Let it cool down. Add all the ingredients left and whip up the preparation. Store in the fridge. |
Lemon jelly
• 150g neutral glazing
Lemon madeleines • 720g sugar • 12 lemon zests • 12 eggs • 150g fresh milk • 750g flour • 24g baking powder • 30g lemon juice • 300g melted butter • 450g olive oil Simply, add the ingredients one by one. Pour in the Flexipan® madeleines ref 1121. Bake a few minutes at 210°C. |
Finishing and presentation
Place the caramel hull in the center of the plate and fill it 2/3 with the mascarpone cream.
Draw a lemon jelly comma on the right side of the hull.
Serve with the lukewarm madeleines.