If you have never tried the combination of lemon and praline, I highly recommend it; it's delicious! This dessert consists of a soft almond biscuit covered with a praline crunch, lemon cream, and a whipped hazelnut ganache. Thank you for the discovery.
Prepare the ganache: rehydrate the gelatin in cold water. In a saucepan, mix the hazelnut paste and milk, bringing it to a boil. Remove from heat and add the squeezed gelatin. Pour this warm liquid in 3 batches over the chopped white chocolate and smooth it out. Add the well-chilled cream. Pour into a container, cover with plastic wrap directly on the surface, and refrigerate overnight.
Prepare the lemon cream: rehydrate the gelatin in cold water. Blend the eggs and sugar. Bring the lemon juice and zest to a boil and gradually pour it over the eggs while mixing. Return everything to the saucepan and cook until thickened, stirring constantly. Incorporate the squeezed gelatin and pour in three batches over the chopped white chocolate. Add the butter. Blend if necessary to smooth. Pour the cream into an 18cm mold and freeze overnight.
Prepare the soft biscuit: preheat the oven to 180°C. Mix the almond flour, powdered sugar, and flour. Add the milk. Whip the egg whites with the sugar and gently fold them in. Shape into a circle 18cm in diameter and bake for 12 to 15 minutes. Remove from the mold and let cool on a rack.
Prepare the crisp: melt the chocolate, add the praline and crushed wafers. Spread over the biscuit, cool, and refrigerate.
To finish, the next day, whip the ganache with a whisk until light and fluffy, and place it in a piping bag. Spread it in a 20cm mold, making sure to raise the edges well. Add the lemon cream, pipe a line of ganache, and place the biscuit with the crunchy layer on top. Freeze overnight. The next day, unmold, dust it, and let it thaw in the refrigerator before serving.
0 servings
8
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EN