Crème au Citron
Ingredients
Lemon curd
- ¾ cup (175 mL) + 2 tbsp (30 mL) lemon juice
- Zest from 2 lemons
- 4 eggs
- 1 cup sugar
- 1 gelatin sheet, previously rehydrated (equivalent of 1/4 packet powdered gelatin)
- 1 cup unsalted butter at room temperature
Poppy seed meringues
- 3 egg whites
- ½ cup (125 mL) granulated sugar
- 3 tbsp poppy seeds
White chocolate and sweet clover Chantilly cream
- ½ cup (125 mL) 35% whipping cream
- ¼ tsp (1.25 mL) salt
- 1 tsp dried sweet clover (or 1 vanilla bean, split and scraped)
- 4 ⅓ oz (125 g) white chocolate wafers
- 1 cup 35% cold whipping cream
Plating
- ¼ cup (60 mL) maple syrup
- 2 cups fresh blueberries
- Zest from 1 lemon
- 1 tbsp lemon juice
Instructions
Lemon curd
- Step 1
In a saucepan, bring the lemon juice and zest to a boil.
- Step 2
In a bowl, whisk the eggs and sugar together.
- Step 3
While whisking, gradually pour the boiling lemon mixture into the eggs and sugar.
- Step 4
Pour into the saucepan and return to high heat.
- Step 5
Cook while whisking constantly until it starts to boil.
- Step 6
Remove from heat and add the gelatin.
- Step 7
Pour the curd through a fine strainer into a deep bowl, add the butter, and blend with an immersion blender or a whisk if you don’t have an immersion blender.
- Step 8
Pour the lemon curd into about 1/2 cup (125 mL) glasses and allow them to set in the refrigerator for at least 6 hours.
Poppy seed meringues
- Step 1
Preheat oven to 200°F (100°C).
- Step 2
In a bowl, combine the egg whites and sugar. Place the bowl over a saucepan of simmering water and stir with a heatproof flexible spatula until the sugar appears to have melted and the mixture is slightly warm to the touch.
- Step 3
Using an electric mixer on medium speed, beat the mixture until a shiny meringue forms with soft, glossy peaks.
- Step 4
Using a heatproof flexible spatula, gently fold the 2 tbsp (30 mL) of poppy seeds into the meringue mixture.
- Step 5
Using an icing bag with a plain tip, form round meringues that are about 2 cm in diameter on a cookie sheet lined with parchment paper.
- Step 6
Sprinkle the meringues with the remaining poppy seeds.
- Step 7
Put the meringues in the oven and check to see if they are crispy after 1 h 30 min. If they still seem soft in the centre, return to the oven for another 30 minutes.
- Step 8
Allow the meringues to cool and store them in a sealed container at room temperature.
White chocolate and sweet clover Chantilly cream
- Step 1
In a saucepan, bring cream and salt to a boil. Remove from heat, add the sweet clover, cover and let stand for 5 minutes.
- Step 2
Strain the mixture and pour over the chocolate wafers in a deep bowl. Let stand for 30 seconds.
- Step 3
Mix with an immersion blender or a whisk if you don’t have an immersion blender.
- Step 4
Gradually pour the cold cream while blending.
- Step 5
Refrigerate for at least 8 hours.
Plating
- Step 1
In a large skillet, heat the maple syrup on high heat so it caramelizes slightly.
- Step 2
Add the blueberries and cook for a few seconds to heat them through.
- Step 3
Remove from heat, add the lemon juice and zest; allow mixture to cool for a few minutes.
- Step 4
Place a heaping spoonful of warm blueberries on top of each glass of lemon curd.
- Step 5
Top the blueberries with a few poppy seed meringues.
- Step 6
Whip the Chantilly cream on medium speed until soft peaks form (it is very important not to over-whip the cream; since it contains chocolate, there is a risk of it becoming grainy).
- Step 7
Garnish each dessert with the Chantilly cream and serve.
Tips
· Lemon curd: can be stored in the refrigerator for 4 days.
· Poppy seed meringues: This recipe makes more meringue than you will need for 8 desserts. However, the meringues can be stored in a sealed container at room temperature for several days. They are delicious snacks and the perfect complement to ice cream and fruit.
Nutrition Facts
Per serving | |
---|---|
Calories | 677 |
Fat | 49 g |
Saturated Fat | 29 g |
Trans Fat | 1 g |
Carbohydrate | 677 g |
Fibre | 1 g |
Sugars | 52 g |
Protein | 7 g |
Sodium | 156 mg |