Recipe: Lime Fondant and Basil Whipped Cream

Name: Fondant citron vert et sa chantilly de basilic
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portions
Ingredients: Pour le Lemon Curd2 citrons verts120 g de sucre2 œufs150 g de beurre pommade-----------------------------Pour Le Biscuit cuillère citron vert100 g de jaunes d'œufs (environ 5 œufs)125 g de sucre150 g de blancs d'œufs (environ 4 œufs)50 g de sucre65 g de farine65 g de fécule de pomme de terre30 g de jus de citron vert (un petit citron)-----------------------------Pour le glaçage royal250 g de sucre glaceJus d'un demi citron vertZeste d'un citron vert1 blanc d'œuf-----------------------------Pour la chantilly de Basilic10 cl de crème liquide entière + quelques feuilles de basilic frais + 1 cs de sucre glace

By douceurs maison ★ ★ ★ ★ ★ 4.4/5 (7 reviews) Desserts

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

You will need 4 round pastry cutters of 6cm diameter or one large one if you wish to make a single cake

Ingredients for 4 servings

For the Lemon Curd
2 limes
120 g sugar
2 eggs
150 g softened butter
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For The Lime Ladyfinger Biscuit
100 g egg yolks (approximately 5 eggs)
125 g sugar
150 g egg whites (approximately 4 eggs)
50 g sugar
65 g flour
65 g potato starch
30 g lime juice (one small lime)
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For the royal icing
250 g icing sugar
Juice of half a lime
Zest of one lime
1 egg white
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For the Basil Whipped Cream
10 cl of whole liquid cream + a few fresh basil leaves + 1 tbsp icing sugar

Step-by-step directions

The Lemon Curd
- Zest the limes and extract the juice
- Mix the zests and sugar with your fingers
- Add the eggs and beat with an electric mixer until the mixture whitens
- Add the lime juice
- In a saucepan over a bain-marie heat the mixture while whisking constantly until reaching approximately 82° for about 10 minutes
- Off the heat when the mixture reaches 60° add the butter and blend (immersion blender)
- Refrigerate for 2 hours covered with plastic wrap
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- For The Lime Ladyfinger Biscuit
- Whip the egg whites with a pinch of sugar to start. - Gradually add the remaining 50 g of sugar.
- Whip the yolks with a very fast beater adding 125 g sugar from the start to emulsify and obtain a ribbon texture, compact and creamy.
- Immediately mix the two preparations gently using a spatula.
- Add the flour and potato starch previously sifted, lime then mix gently always with the spatula.
- Butter a baking sheet and place parchment paper on top or like me use a special silicone sheet for rolls.
- Using a piping bag, pipe the biscuit
- Spread the biscuit evening out the surface with a flat spatula and dust with icing sugar
- Place in the oven at 180°C for 8 minutes (between 5 and 8 m) it should not be colored but slightly puffed and dry in appearance.
- Cool to room temperature and cut into 12 circles with a 6 cm diameter pastry cutter
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For the royal icing
In a bowl put the icing sugar and egg white and begin to mix using a wooden spoon
Add the lime juice (+ or – depending on desired consistency)
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The Basil Whipped Cream
- Remove the leaves from the basil bunch and keep a few leaves for presentation.