The Creations

Plated desserts

Lemon 100%

Lime 100%

Descriptive diagram

Lemon and lime tiramisù

Mathieu Mandard

French dessert champion

Lemon cream

PONTHIER lemon purée
Butter
Caster sugar
Eggs
Lemon zest
Gelatine leaves

400g
115g
360g
335g
2
12g

Soak the gelatine in cold water for 30 minutes. Bring the PONTHIER lemon purée, butter and zest to the boil. Pour on the pale caster sugar and egg mixture. Cook the mixture at 95°C. Blend. Drain and add the gelatine. Refrigerate.

Light lime cream

PONTHIER lime purée
Butter
Caster sugar
Eggs
Lime zest
Gelatine leaves
Whipped cream

200g
60g
180g
165g
1
6g
180g

Soak the gelatine in cold water for 30 minutes. Bring the PONTHIER lime purée, butter and zest to the boil. Pour over the caster sugar and egg mixture. Cook the mixture at 95°C. Blend. Chill to 4°C. Add the drained melted gelatine (at 40°C). Add the whipped cream in two or three goes. Refrigerate.

Lemon and lime Tiramisù mixture

Egg yolks
Caster sugar
Egg whites
Mascarpone
Whipped cream
Lemon and lime zests

120g
90g
150g
125g
125g

In the mixer, beat the egg yolks with the caster sugar until pale. In the mixer, beat the egg whites until stiff. Soften the mascarpone with the mixture. Add the beaten egg whites. Finish the mixture with whipped cream and zest. Refrigerate.

Assembly

In a deep dessert dish: fill the bottom of the dish with lemon cream. Open a wafer cone a little, fill it with light lime cream. Using a Saint-Honoré nozzle, pipe the lemon and lime tiramisù mixture on top of the cone. Grate a few pieces of lime zest on top of the cone.