Home Recipes Citron

Citron

By Chef Loi Ai Ming

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Ingredients

For 1 servings

New group

385 g Butter

253 g Icing Sugar

633 g Flour

102 g Almond Powder

5 g Salt

125 g Whole Egg

Lemon Baked Cheesecake

1360 g Cream Cheese

448 g Sugar

75 g Corn Flour

358 g Whole Egg

54 g Egg Yolk

105 g Whipping Cream

3nos of Lemon Zest

Yogurt Mousse

132 g Cream Cheese

379 g Yogurt

110 g Sugar

1/2nos of Lemon Zest

39 g Gelatin Mass

440 g Whipping Cream

Lemon Marmalade

65 g Water

190 g Lemon Puree

25 g Sugar

4 g Agar-agar

100 g Candied Lemon

20 g Lemon Confit

Lemon Chantilly

100 g Stand & Overrun

38 g Sugar

40 g Glucose Syrup

1nos of Lemon Zest

22 g Gelatin Mass

440 g Stand & Overrun

160 g Mascarpone

Preparation

Almond Crust (1.5mm thickness)

In a mixing bowl with a paddle attachment, mix butter with icing sugar, flour, almond powder and salt together until sandy texture, then add in whole egg.

Bake at 150c, Fan Speed 4, Vent Out, Duration 13 Minutes

Lemon Baked Cheesecake

In a robot coupe, blend all ingredients together until a smooth paste is obtained.

Bake at 140c, Fan Speed 3, Vent Out (Steam), Duration 15 Minutes

Yogurt Mousse

In a robot coupe, homogenise cream cheese with yogurt, sugar, lemon zest and melted gelatin together, then heat up over bain-marie to 38˚C.

Fold in whipped cream.

Lemon Marmalade

In a saucepan, bring water, puree, sugar-agar mix to a boil.

Allow it to cool down and set, then blend with candied lemon and lemon confit.

Lemon Chantilly

In the saucepan, heat up 100g of whipping cream with sugar, glucose syrup and lemon zest together to 36˚C.

Add in melted gelatin, then emulsify with remaining 440g of whipping cream, followed by mascarpone.

Preserve in the chiller.

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