Lemon bars

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very nice bars with a fresh lemon mousse, a heart of mint caramel & ganache, coated with a sweet layer white chocolate and puffed rice!

Ingredients:

sable breton
60g butter
60g sugar
30g egg yolks
84g flour
5g baking powder
a pinch of salt

mint caramel
75g whipped cream
105g sugar
45g butter
fresh mint leaves

mint ganache
60g whipped cream
45g dark chocolate
50g milk chocolate
15g butter
1 (bio) lemon
fresh mint leaves

lemon mousse
90g egg whites
20g sugar
40g glucose
106g whipped cream
44g fresh lemon juice
2g lemon zest
1 gelatin leaf

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sable breton:
stir the egg yolks and the sugar, add the butter and the other ingredients. Knead a fine dough and put in the fridge for 2 hours. Roll out thinly and bake at 180C for about 15 min. Cut the warm baked biscuit into small stick pieces

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lemon mousse:
boil the sugar and water till 121C, mix the egg whites and pour the sugar syrup slowly over de egg whites and continue to mix until the mixture is cooled.  Heat the lemon juice till 76C, add the (pre) soaked gelatin, cool it till 40C. Add the lemon zest, egg whites and mixed whipped cream. Pour the half of the mousse into large silicone ‘bar’ molds and place in the freezer

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mint ganache:
heat the whipped cream with a few fresh mint leaves, remove from heat, cover the pan and let infuse the leaves for 20 minutes. Pour the mixture through a sieve and heat again, pour over the milk- and dark chocolate and stir well. Leave to cool till 40C, add the butter and lemon zest. Pour this into a slightly thinner layer than the lemon mousse, over the mousse and freeze it again

mint caramel:
heat the whipped cream with a few fresh mint leaves. Cook the sugar and water in another pan until you get a beautiful dark brown caramel, add the heated whipped cream (through a sieve) and the butter. Stir well and warm again until you get a nice creamy caramel. Pour this over the mint ganache and put the biscuit layer on it, and put it again in the freezer

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temper the white chocolate, add some puffed rice and pour it over the frozen pastries

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decorate the pastries with ‘golden’ chocolate leaves and little Easter eggs!!

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