Lemon Entremets
🛠 Equipment
- 8-inch entremets ring
- Stand mixer
- Saucepan
- Whisk
- Candy thermometer
- Spatula
🛒 Ingredients
| 12 cl | Fresh lemon juice | |
| 3 | Lemon zests | |
| 4 | Eggs | |
| 140 g | White sugar | |
| 60 g | Flour | |
| 100 g | Unsalted butter | |
| 25 cl | Heavy cream (30% fat) | |
| 6 | Gelatin sheets | |
| 100 g | White chocolate | |
| 1 drop | Yellow food coloring (optional) |
Preparation
Step 1: Make the lemon sponge
Preheat the oven to 350°F (180°C). Separate the whites from the yolks of 2 eggs. Whisk the yolks with 40 g of sugar until pale. Add the zest of 1 lemon and 1 tablespoon of lemon juice. Gently fold in the sifted flour.
Whip the egg whites to stiff peaks with a pinch of salt and fold them into the batter. Pour into a lined 8-inch entremets ring. Bake for 15 minutes. Let cool.
Step 2: Prepare the lemon curd
Soak 3 gelatin sheets in a bowl of cold water. In a saucepan, mix 2 whole eggs, 60 g of sugar, the juice of 3 lemons, and the remaining zest. Heat over low heat, stirring constantly with a whisk until thickened (about 185°F/85°C).
Remove from heat, add the squeezed gelatin and 60 g of softened butter. Stir until completely dissolved. Refrigerate.
Step 3: Prepare the lemon mousse
Soak 3 gelatin sheets in cold water. Take half of the cooled lemon curd and gently warm it to dissolve the squeezed gelatin. Mix back with the rest of the curd.
Whip the cold heavy cream to stiff peaks. Gently fold it into the lemon curd in three additions, lifting the mixture with a spatula.
Step 4: Assemble the entremets
In the entremets ring containing the sponge, pour the lemon mousse to the top. Smooth the surface with a spatula. Freeze for at least 4 hours (ideally overnight) until firm.
Make sure the surface is perfectly flat for a flawless glaze.
Step 5: Make the mirror glaze
Soak 2 gelatin sheets in cold water. In a saucepan, bring 10 cl of water to a boil with 40 g of sugar and the juice of 1 lemon. Remove from heat, add the chopped white chocolate and squeezed gelatin. Blend with an immersion blender.
Add a drop of yellow food coloring if desired. Let cool to 95°F (35°C).
Step 6: Glaze and decorate
Unmold the well-frozen entremets and place it on a wire rack. Pour the glaze at 95°F (35°C) in one steady motion over the entremets. Let the excess drip off. Transfer to a serving plate.
Decorate with candied lemon zest, a few verbena leaves, and microgreens for an elegant presentation. Refrigerate until serving time. Remove 15 minutes before serving.
💡 Tips & variations
- Use untreated lemons and zest them before juicing for maximum flavor.
- The lemon curd must be cooked over low heat while stirring constantly to prevent the eggs from curdling.
- For a perfect mirror glaze, freeze the entremets for at least 4 hours before glazing.
- You can replace the food coloring with a pinch of turmeric for a natural color.
❓ Frequently asked questions
How long does this recipe take?
6h (45 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
