Lemon tart espuma
This espuma tastes just like the filling of a lemon tart.
Makes 675g.
Allergens & dietary requirements
- Egg
- Cow's milk
- Lactose
Ingredients
- 250 ml lemon juice
- 5 stalks lemongrass
- 2 lemons, zest
- 68 g egg yolk
- 125 g sugar
- 3 g gelatin leaves, soaked in cold water
Preparation method
- Place the lemon juice, whipping cream, lemongrass, and lemon zest in a pan over low heat and allow to infuse without boiling.
- Remove the pan from the heat and infuse for 30 minutes.
- Lightly beat the egg yolks with the sugar.
- Pass the lemon mixture through a sieve and mix with the egg-yolk basis using a whisk.
- Cook until you have a crème anglaise.
- Dissolve the gelatin in the warm mixture, pass through a sieve, and pour into a 1-litre siphon.
- Allow the mixture to cool completely.
- Aerate with two whipped-cream chargers and shake well before use.
Serving suggestions
- In a composition with components of meringue, vanilla, and caramel.
- Delicious with components of strawberry, balsamic vinegar, and shortcrust pastry.
- Delicious in a composition with components of black salsify, bay leaf, and beurre noisette.
