Limoncello truffle

a beautiful pastry full of lemon flavours ❤

Ingredients:

mint biscuit (Yann Couvreur)
1/2 egg
25g butter
100g sugar
1g salt
75g flour
1g baking powder
75ml whipped cream
2g fresh mint leaves
35ml lemon juice
lemon zest

caramelized pistachio
pistachio
sugar/water

lemon cremeux
1 egg
40g lemon juice
4g (bio) lemon zest
23g sugar
45g butter

limoncello mousse
112g milk
8g (bio) lemon zest
200g white chocolate
200g whipped cream
20g limoncello
2 gelatin leaves

glacage
1 gelatin leaf
75g white chocolate
30g milk
7g water
12g glucose
yellow colour

(Silikomart professional Truffles 120 moulds)

mint biscuit:
mix the egg with the sugar, add the melted butter, whipped cream, chopped mint leaves, lemon zest, flour, baking powder and salt. Divide it over a baking try, and bake at 145C for about 45 min., sprinkle with lemon juice and leave to cool

caramelized pistachio:
heat the sugar with a little bit water till 121C, add the roasted pistachio, heat it together till you get a nice dark caramel, leave to cool, and chop it into small pieces

lemon cremeux:
knead the lemon zest with the sugar (the lemon spread now a very nice aroma), add the egg and the lemon juice and boil it till 85C, cool it till 55C. Add the butter (at room temp.) and divide the cremeux into small half-spheres silicone molds and put it in the freezer

limoncello mousse:
heat the milk and lemon zest, add the (pre) soaked gelatin, pour it over the chocolate, leave to cool till 30C. Add the limoncello and the mixed whipped cream, pour it into the moulds, place the frozen lemon cremeux, caramelized pistachio and mint biscuit on top, and put it in the freezer

glacage:
heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some yellow colour, take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen pastry