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douceurs maison4.4/5
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You will need 4 round pastry cutters of 6cm diameter or one large one if you wish to make a single cake The lemon curd cooks in a bain-marie up to 82°C for the right consistency. The sponge finger biscuit is piped and baked for 8 minutes without browning. You can assemble the three layers 24 hours ahead and refrigerate.
10 cl (0.4 cup) of whole liquid cream + a few fresh basil leaves + 1 tbsp icing sugar
Step-by-step directions
Chef Patrick's Comment
Hello. Really an excellent recipe if you install it in a mold with ladyfinger biscuits around it you will make a top notch charlotte!!
Frequently asked questions
Can fresh basil in the whipped cream be replaced with another herb?
Yes, fresh mint or lemon thyme work well. Just avoid overly strong herbs. Bring the cream to a boil with the leaves, then strain before whipping.
How do you prevent the lemon curd from curdling when adding butter?
Wait until the mixture cools to exactly 60°C before adding butter. Too hot and it breaks. Blend with an immersion blender right away to incorporate it smoothly.
How long does the assembled fondant keep in the refrigerator?
Maximum three days. The royal icing and fresh cream keep the biscuit crisp. Beyond that, moisture softens it too much. Cover with cling film.
You enjoyed this recipe of lime fondant and basil whipped cream?
Discover other recipes of fruit desserts, or browse the desserts category. This dish pairs well with Banyuls and Maury.
Lime Fondant and Basil Whipped Cream4.4/5
(7reviews)
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Lime Fondant and Basil Whipped Cream
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