Trompe l'oeil Lemon Mousse

Insert crémeux au citron et basilic

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  Step 1

  Heat the eggs, sugar and lemon juice in a saucepan over medium heat.

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  Step 2

  Whisk well and add coarsely chopped basil leaves.
  Stir continuously until the cream thickens, about five minutes.

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  Step 3

  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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  Step 4

  Add butter. Mix well.

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  Step 5

  Fill the insert moulds to the brim and place in the freezer for at least three hours.

Mousse au citron

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  Step 6

  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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  Step 7

  In a saucepan, heat the egg yolks, lemon juice and a tablespoon of sugar.
  Grate a few zests.

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  Step 8

  Whisk well and stop cooking at the first bubbles. Squeeze out the gelatin and fold into the cream.

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  Step 9

  Gently fold the stiffly beaten egg whites into the lemon cream.

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  Step 10

  Whip the cream and add the tablespoon of sugar.

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  Step 11

  Then gently add the stiffly whipped cream.

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  Step 12

  When the mousse is smooth, fill the lemon-shaped moulds by half.

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  Step 13

  Then top with an insert of frozen lemon-basil cream.

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  Step 14

  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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  Step 15

  Place the sugar, flour and cocoa in a bowl.
  Mix well.

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  Step 16

  Add the softened butter in pieces and mix with your fingertips.

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  Step 17

  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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  Step 18

  Turn out each mould.

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  Step 19

  Flock with yellow spray dye.
  Defrost for at least 7 hours in the fridge.

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  Step 20

  Just before serving, spoon a little cocoa crumble onto the plate, then place the trompe-l'œil in the centre with a spatula.