Lemon Delight
INGREDIENTS
For the lemon mousse:
200 gr My Mousse Lemon
1000 gr Cream
300 gr Milk
For the lemon insert:
150 gr Mamma è Mia!
60 gr Water
30 gr Lemon Juice
For the lemon glaze:
1000 gr Mirror Glass White
200 gr Water
40/60 gr Lemon Juice
Recommended colourings: yellow or egg yellow
For the shortbread:
600 gr Flour
210 gr Sugar
420 gr Butter
120 gr Egg Yolks
Salt
Flavourings to taste
COMPOSITION
For the lemon mousse:
Weight the cream and milk, then add My Mousse Lemon.
Whip until the desired consistency is achieved.
For the lemon insert:
Blend all the ingredients together and bring the mixture to the boil.
Pour the hot mixture into silicone or steel moulds and freeze
or blast-chill, then place it inside the dessert.
For the lemon glaze:
Mix Mirror Glass Bianca with water, add the colouring and flavouring as per the recipe, stir gently without creating bubbles, pour and use a spatula if necessary to remove any excess.
For the shortbread:
Mix flour and butter together, then add sugar, salt and flavourings to taste until you have a smooth dough. Leave to rest in the fridge for a few hours, roll out the pastry to a thickness of about 3mm and cut out the desired shapes for the layers. Bake at 150–160°C for about 20 minutes.
ASSEMBLY:
Place a layer of mousse in the mold, put the insert in the middle and then place the shortcrust circle. Put everything in the freezer or abbateur.
Once hardened, cover with lemon glaze and garnish as desired.