Lemon Shaped Dessert Recipe

Lemon Shaped Dessert Recipe

If you had to choose only one flavour to cook with or eat for the rest of your life, what would you choose? I recently asked myself this question and it didn’t take me long to come up with my answer: lemon. Yes, the humble lemon. It’s a flavour I crave often in both sweet and savoury dishes. Lemon adds life to dishes. It adds freshness and cuts through heaviness. It’s a flavour I don’t think I will ever tire of. 

I recently purchased a copy of Cedric Grolet cookbook entitled, Fruit. It’s just heaven to flick through. Page after page is lined with the most decadent, fruit-based desserts. Each chapter focuses on a different fruit, and as tempting as it was to skip straight to cherries or nectarines, the first recipe I wanted to test had to be his classic Lemon dessert. 

The recipe called for a few ingredients I couldn’t get my hands, such as citron caviar and yuzu, so I adapted the recipe slightly to make it more accessible to those who don’t live near a specialty supermarket. The result was INCREDIBLE! I honestly could not be happier with how they turned out. It’s the perfect dessert for a hot summers night or if you’re craving something zesty. They have quite a strong kick of lemon making it not for the faint hearted, but if lemon desserts are your thing, then this one’s for you!

To make this you’ll need: 

A lemon mould, like this one.

An insert mould, like this or this.

Lemon Shaped Dessert Recipe
Lemon Shaped Dessert Recipe
Lemon Shaped Dessert Recipe

Lemon Shaped Dessert Recipe

Prep Time2 hrs
Course: Dessert
Cuisine: French
Servings: 6

Ingredients

Lemon Whipped Ganache

  • 2 gold strength gelatin leaves
  • 530 g of heavy whipping cream
  • 140 g of white chocolate chopped into small pieces
  • 120 g of lemon juice save the lemon rinds for following step

Poached Lemons

  • 250 g of lemons rind use the rinds from previous step
  • 500 g of sugar
  • 500 g of water

Marmalade Insert

  • 120 ml of water
  • 180 g of lemon juice
  • 30 g of sugar
  • 5 g of agar-agar
  • The previously prepared poached lemons

The White Chocolate Glaze

  • 250 g of white chocolate
  • 250 g of cacao butter
  • Chocolate food colouring in yellow

Instructions

Lemon Whipped Ganache

  • Rehydrate the gelatine in a bowl of cold water.
  • In a small saucepan, bring half the cream to a boil. Remove from the heat and add the gelatine (squeeze out any excess water first). Pour over the chocolate and whisk until smooth. Add the remaining cream, followed by the lemon juice. Mix until well incorporated then place in the fridge for at least several hours or ideally overnight.

Poached Lemons

  • Roughly chop the lemon rinds and place them in a saucepan. Cover with cold water and bring to the boil. Once the water starts to boil, drain the rinds, then recommence this process. You will need to repeat these steps three times. This will remove the bitterness from the lemons.
  • Bring the water and sugar to a boil, then turn down the heat to a low setting. Add the lemon rinds and allow them to gently cook in the syrup for approximately 45 minutes or until tender.
  • Remove the rinds from the syrup, allow to cool, then chop into small pieces.

Marmalade Insert

  • Combine the agar-agar and sugar. Set aside.
  • In a saucepan, heat the water and lemon juice. Add the agar-agar & sugar, whisk and allow to boil for 2 minutes (boiling for 2 minutes is essential for the marmalade to set). Add the poached lemons and pour into a silicon mould slightly smaller than your lemon mould. Place in the freezer for several hours or until completely frozen.

To assemble

  • Beat the whipped ganache until thick. Fill the lemon moulds ¾ of the way with the ganache. Demould the marmalade inserts and place one in the centre of each lemon mould. Cover with more ganache. Place in the freezer overnight.

The White Chocolate Glaze

  • In the microwave or a bain-marie, gently melt together the white chocolate, cacao butter and food colouring. Stir well to combine then allow to cool to 25°C. Demould the lemons and dip them into the cooled glaze (you can insert a toothpick into the lemons to assist you with this). Place on a sheet of baking paper until the coating sets.
  • To create some texture on the lemons, I took a sheet of paper towel and pressed it onto the lemons as the glaze was setting. You can also use a fork to create texture.
  • Allow the lemons to defrost in the fridge before serving.

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