A dome made of a lemon curd with a raspberry coulis insert, delicately placed on a sablé breton, and decorated with Italian meringue.
Some parts of the recipe should preferably be made the day before, like the lemon curd and the raspberry coulis.
As for the sablé Breton, I suggest to prepare it the day before and keep it unbaked in the fridge. Bake on the day D.
It is highly recommended to prepare the Italian meringue on day D.
Please note that I did not make any icing for the domes.
- Rehydrate your gelatin (powder or leaves) in cold water (1 tbsp water for gelatin powder)
- Put the lemon zest, the lemon juice and sugar in a small pan and bring to a boil.
- Add the beaten eggs then keep stirring on fire for 2 minutes.
- Remove the pan from heat and add the rehydrated gelatin then the butter.
- Mix the cream until the butter is totally melted.
- Leave to cool down completely
- Spoon the lemon curd inside dome shaped silicon molds and place the frozen starwberry coulis inside.
- Leave to freeze for 2 hours. Preferably overnight
- Put the raspberries and sugar in a sauce pan and bring to a boil.
- When it starts to boil, add the lemon juice and let simmer until it starts to thicken.
- Pass through a fine sieve to remove the seeds.
- Put the strawberry coulis in moulds and let freeze for 2 hours. (moulds smaller that the dome moulds)
- Whisk the egg yolks with sugar until it becomes white and foamy.
- Add the soft butter and mix well to obtain a smooth paste.
- Add the flour, salt and baking powder.
- Cover the dough with a cling film and keep in the fridge for 2 hours at least.
- Spread the dough until it’s about 1.5cm thick.
- Cut the circles with your pastry circle or mold and place on a parchment paper. Bake the sablé Breton in the mold
- Bake for 15 to 20 minutes in a preheated oven at 170°C
- When it is ready, remove the molds and let cool on a baking rack.
- Put the sugar and water in a sauce pan and bring to a boil over medium heat.
- When the syrup temperature reaches 115°C, start whipping the egg whites.
- When the syrup reaches 121°C, remove immediately from heat.
- Slowly drizzle the syrup over the egg whites while still mixing.
- Whip the meringue until soft peaks form.
- Spoon the lemon curd inside dome shaped silicon moulds and place the frozen starwberry coulis inside.
- Leave to freeze for 2 hours.
- Place the lemon dome on the cold sablé Breton.
- Decorate with Italian meringue and a fresh strawderry.
- Serve after keeping the dessert 2 hours in the fridge.