Milk Chocolate Couverture Lemon Mousse Recipe

Ingredients

Mousse Ingredients

Citrus Salad and Confit Ingredients

Citrus Jellies Ingredients

Gingersnap Cookies

Directions

Mousse Directions

1. Heat up the lemon zest and cream, let infuse for 30 minutes.
2. Bring down to a simmer and then pour over the milk chocolate couverture. Let stand for 1 minute before emulsifying.
3. Add butter and use hand blender to emulsify the ganache.
4. Whip heavy cream to soft peak. Cool down for about 30 minutes to room temperature and cover.
5. Once ganache is cooled, fold onto whipping cream and divide onto desired dishes.
6. Refrigerate for at least 1 hour or up to 3 days.

Citrus Salad and Confit Directions

1. Peel the zest of the fruits then cut them in julienne and set aside.
2. Segment the orange and grapefruit then refrigerate.
3. Blanch zests twice.
4. Make a syrup with the water and sugar, add blanched zest.
5. Simmer for 45 minutes to candy them.
6. Keep refrigerated.

Citrus Jellies Directions

1. Mix the agar-agar with granulated sugar.
2. Sprinkle into the juice while stirring constantly. Bring to boil for 1 minute.
3. Pour into tray and let cool to set.
4. Cut into cubes as needed.

Gingersnap Cookies Directions

1. Cream the butter, sugar and the salt together.
2. Disolve baking soda into the water and add to the first mixture. Stir in the molasses.
3. Sift the flour and ginger and mix the previous base until smooth. Refrigerate for a few hours.
4. Roll dough out into about 2.5cm thickness and cut shape desired.
5. Bake at 350F for around 20 minutes (depending on the cut and thickness).