|liquid cream 35% fat||g 500|
|LILLY NEUTRO||g 100|
|CREMIRCA LIMONE||g 200|
Mix cream, water, and LILLY together in a planetary mixer fitted with a whisk attachment at a medium high speed until a soft peak structure is achieved.
Slice the basil into thin threads.
Gently fold in the CREMIRCA and basil and place into a piping bag.
|IRCA GENOISE||g 500|
|PASTA AROMATIZZANTE LIMONE||g 80|
|PRALIN DELICRISP CITRON MERINGUE||qb|
Whip together IRCA GENOISE, eggs, and LEVOSUCROL in a planetary mixer with a whisk attachment for 10 minutes, add JOYPASTE and mix for another 1 min.
Spread onto a parchement lined sheet tray about 5mm thick and bake for 6-8 min at 210°C.
Allow cake to cool.
Spread a thin layer of PRALIN DELICRISP CITRON MERINGUE on top of the genoise and reserve in the fridge to set.
|TOP MERINGUE||g 500|
Whip ingredients together in a planetary mixer with a whisk attachment for 7 minutes at high speed.
Meringue should be stiff and shiny.
Do not undermix or the meringue will not hold.
Place in a piping bag and use immediately
Cut 5cm rounds of lemon genoise and place one in the bottom of each DOBLA TARTELLETTE CUP 5cm.
Pipe a layer of lemon basil mousse on top and smooth using an offset spatula.
Pipe meringue roses using a Russian floral tip and gently torch meringues.
Garnish with fresh lemon zest, basil threads, and finish with a DOBLA ROSE 2D PINK.