A Mountain with Snowy Lime Cream

Steps

before starting

Si vous avez un seul cercle de 14cm de Ø, il faudrait faire les préparations comme suit :

1. Chocolate biscuit
2. Almond biscuit
3. Whipped cream
4. Lime cream
5. Chocolate Mousse
6. Putting everything together

for the chocolate biscuit

• Preheat the oven at 180°C
• Beat the egg yolks with the sugar (1) until they turn white
• Melt the chocolate in a double boiler until 40°C
• Beat the egg whites with the sugar (2) until they form a beautiful meringue
• Add the melted chocolate into the egg yolks and stir
• Add a little bit of meringue into the mix of egg yolks and stir to soften a little bit the batter
• Add the rest of the meringue slowly and by batches and stir each time
• Cover with parchment paper all sides of a circle of 14cm of Ø (bottom and sides)
• Poach the cream into the circle up to a height of 2 cm, you can use the remaining cream to make biscuits
• Bake for 8’-10’
• Let the mix cool down

for the almond biscuit

• Preheat the oven at 170°C
• Sieve the confectioner’s sugar
• Add the almond powder and the flour
• Stir everything together with a whisk
• Beat the egg whites in a stiff meringue with the caster sugar
• Add the meringue slowly and by batches to the mix of almond powder
• Cover with parchment paper all sides of a circle of 14cm of Ø (bottom and sides)
• Poach the biscuit at a height of 2cm
• Beka for 25'-30'
• Let the mix cool down

for the whipped cream

• Place the recipient in which you are going to make the whipped cream into the freezer to frieze i
• Into the cold recipient add the heavy cream
• Start beat the cream until it becomes quite firm

for the cream of lime

• Place the gelatin leaf into cold water to help soften up
• Beat the egg yolk with the caster sugar until they turn white
• Remove the zest from one lime
• In a small pan add the lime juice and heat-it up a little
• Wring out the gelatin leaf by pressing it into you palm
• Remove from heat, and add the gelatin into the lime juice and the lime zest
• Work the gelatin with your fingers until it become a jelly
• Add this jelly into the whipped cream and stir gently
• Add the mix of egg yolk and stir gently
• Cover a circle of 14cm of Ø with parchment paper all over (bottom and the edges)
• Poach the lime cream in the circle of a height of 2cm
• Place the cream into the freezer until it becomes completely frozen and you will be able to easily remove the parchment paper

for the chocolate mousse

• Chop finely the chocolate with a knife and place it into a bowl
• Beat the egg yolks with a fork
• In a small pan, add the sugar et heat-up at medium heat
• In another small pan, heat-up the cream until it becomes lukewarm
• Once the caramel starts to form, add the cream and stir with a whisk
• Add the caramel into the egg yolks and stir well with the whisk
• Add the mix into a small pan and stir until 80°C
• Pour the mix of caramel onto the chopped chocolate and stir with a rubber spatula
• Let the mix cool down
• Once it’s cold, add the chocolate slowly and by batches into the whipped cream with a whisk
• My mousse was quite compact probably because the whipped cream was pretty stiff, this resulted to use less mousse for the dessert, and I filled 2 bowls with the remaining chocolate mousse

bring it all together

• • Place the almond biscuit onto a plate
  • Poach all around the chocolate mousse at a height of 2cm
  • Poach also a heavy layer of chocolate mousse on top of the almond biscuit
  • Place the raspberries (the point on top) onto the chocolate mousse to cover all the surface of the biscuit
  • Place on top of the raspberries the chocolate biscuit
  • Poach a little bit of chocolate mousse on top
  • Posez le crémeux au citron vert sur le dessus du biscuit chocolat
  • Place on top of the chocolate biscuit the frozen lime cream
  • Once the lime cream is unfrozen, the dessert is ready!
  • It’s mega tasteful and delicate!
  • It worth the detour!
  • It’s up to you!

Inspiration

The inspiration for this recipe is another recipe called Chocolat Citron Vert by the Great French Pastry Chef called Christophe Felder and that it can be found into the French book Christophe Felder, Lesecq Camille, Entremets, Editions de la Martinière, Paris, 2020, p. 108.