Trompe l'oeil Lemon Mousse
Discover our trompe-l’œil lemon mousse. With its lemon mousse, lemon and basil insert and cocoa crumble, you’re sure to impress your guests. A recipe of inspiration and choice for a light, tangy April 1st dessert.
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Preparation 2 h 00
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Rest 7 h 00
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Baking 10 min
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Level Expert
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Energy ≈ 430 kcal / serving
Ingredients
Creamy lemon and basil insert
Lemon mousse
Cocoa crumble
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Ustensils
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Preparation steps
Insert crémeux au citron et basilic
Mousse au citron
Crumble cacao
Montage
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Trompe l'oeil Lemon Mousse
Discover our trompe-l’œil lemon mousse. With its lemon mousse, lemon and basil insert and cocoa crumble, you’re sure to impress your guests. A recipe of inspiration and choice for a light, tangy April 1st dessert.
Ingredients
Creamy lemon and basil insert
- Eggs : 2
- Lemon juice : 10 centiliters
- Caster sugar : 60 grams
- Unsalted butter : 40 grams
- Fresh basil (leaves) : 5
Lemon mousse
- Eggs : 2
- Lemon juice : 10 centiliters
- Caster sugar : 3 tablespoons
- Whipping cream 30% : 10 centiliters
- Gelatin (sheet) : 1
- Yellow food coloring (Spray) : 1
Cocoa crumble
- Flour : 150 grams
- Brown sugar : 100 grams
- Cane sugar : 70 grams
- Unsweetened cocoa powder : 1 tablespoon
Preparation steps
Insert crémeux au citron et basilic
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Heat the eggs, sugar and lemon juice in a saucepan over medium heat.
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Whisk well and add coarsely chopped basil leaves.
Stir continuously until the cream thickens, about five minutes. -
Remove from the heat as soon as it comes to the boil and strain the cream through a sieve to remove the basil leaves.
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Add butter. Mix well.
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Fill the insert moulds to the brim and place in the freezer for at least three hours.
Mousse au citron
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Separate the egg whites from the yolks, and beat the whites until stiff.
When frothy, add a tablespoon of sugar and continue beating until stiff.Place the gelatine leaf in a bowl of cold water.
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In a saucepan, heat the egg yolks, lemon juice and a tablespoon of sugar.
Grate a few zests. -
Whisk well and stop cooking at the first bubbles. Squeeze out the gelatin and fold into the cream.
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Gently fold the stiffly beaten egg whites into the lemon cream.
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Whip the cream and add the tablespoon of sugar.
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Then gently add the stiffly whipped cream.
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When the mousse is smooth, fill the lemon-shaped moulds by half.
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Then top with an insert of frozen lemon-basil cream.
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Finally, cover the moulds all the way to the top.
Place in the freezer for at least six hours.
Crumble cacao
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Place the sugar, flour and cocoa in a bowl.
Mix well. -
Add the softened butter in pieces and mix with your fingertips.
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When the dough becomes sandy, place on a sheet of parchment paper and bake for 8 minutes at 180 degrees Celsius.
Set aside.
Montage
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Turn out each mould.
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Flock with yellow spray dye.
Defrost for at least 7 hours in the fridge. -
Just before serving, spoon a little cocoa crumble onto the plate, then place the trompe-l'œil in the centre with a spatula.
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