Lemon verrine

Recipe: Lemon verrine

Lemon verrine recipe, I chose lime for this recipe. Lemon cream verrine to end a meal that is a little too generous, light it will pass to finish a meal in all beauty. Lime recipe, I love working with lime, it always gives a very fine taste to all your dishes.

Recipe ingredients

  • Recipe Lemon verrine for 12 people:
  • Lemon mousse
  • 10 limes or 240 g
  • 1 l fluid cream
  • 3 tablespoon of icing sugar
  • 2 g of agar agar
  • 60 g caster sugar
  • 6 spoon cakes
  • Syrup 10 cl water
  • 1 lime
  • 20g sugar

Instructions

  1. Wash the lemons in clean water.
  2. Cut 1 lime in half.
  3. Heat 10 cl of water with 20 of the sugar and the lemon.
  4. Bring to a boil, then simmer for 5 minutes.
  5. Let cool.
  6. Squeeze the rest of the lemons.
  7. Add the 60 g of sugar.
  8. Let it boil, then add the agar agar, whisk and let cool.
  9. Whip the fluid cream into whipped cream.
  10. Add at the end 3 tablespoons of icing sugar.
  11. Add the cooled lemon juice, mix gently with a wooden spoon.
  12. Dip the ladyfingers cut in half in the lemon water.
  13. Place each half boudoir in the verrine.
  14. Fill a pocket with the sweet whipped cream.
  15. Pour into each verrine.
  16. Refrigerate for 1 to 2 hours.

Preparation time: 40 minutes
Cooking time: 0 minutes
Number of people: 20
4 star rating: 1 review

What wine to drink with: Lime verrine

My favorite wine for this Riesling recipe: Riesling grape
Temperature between 08 ° and 10 °

Wash the limes The sirup Heat the juice Make the whipped cream Soaked cookie Poach the mousse Brown the lemon

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