Mini Trendy Lemon With Caramelized Meringue And Citrus

Preparation

1. 1

   To make the citrus cream, heat the citrus purées and egg yolks to 45°C. Add the pectin, stabiliser, and 90 g of sugar, previously combined. Cook to 85°C. Remove from the heat, blend, and refrigerate. Once the temperature has reached 35°C, blend with the softened butter. Immediately fill the tart shells.

2. 2

   Then make the Italian meringue by cooking 115 g of water and 350 g of sugar to 121°C. Start beating the egg whites using the whisk of the mixer and add the resulting syrup. Beat at high speed, then cool at low speed.

3. 3

   Next, make caramel opalines and lace crepes. Cook 250 g of sugar and honey and 50 g of water in a saucepan to obtain a fairly pronounced caramel. Pour onto a baking sheet covered with a silicone mat and let it cool. Blend the caramel pieces with the lace crepe pieces to obtain a very fine powder.

4. 4

   Using a small sieve, sprinkle the powder onto a baking sheet covered with a silicone mat. Then cut out 3 and 4-cm rounds using a cookie cutter. Bake for 5 minutes at 180°C. Allow to cool, then store the tuiles in a closed box away from moisture and light.

5. 5

   Immediately pipe the Italian meringue using a PF18 nozzle, place a 4 cm opaline disc, then pipe another dot of meringue and finish with the 3 cm opaline disc. Add a meringue pearl on top and place a slice of lemon zest on the side.

6. 6

   Finish by adding a Vene Cress leaf.