Lemon Vanilla Créme with Mint Purée & Hazelnut Sable - Recipe Finder
Lemon Vanilla Créme with Mint Purée & Hazelnut Sable
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Top Chef: Just Desserts, Season 2, Episode 2, Quickfire Challenge, WINNER
Ingredients
Cream:
- 200 grams lemon juice
- 200 grams sugar
- 200 grams whole egg
- 3 grams agar
- 270 grams butter
Sable:
- 200 grams butter
- 200 grams sugar
- 200 grams all purpose flour
- 200 grams hazelnut flour
- 1 pinch of salt
Crème Fraiche:
- 1 cup crème fraiche
- 1 cup heavy cream
- 1 teaspoon vanilla
Mint Puree:
- 100 grams mint
- 500 grams Neutral Glaze
- 50 grams lemon juice
Directions
Cream:
1. In a medium saucepot combine all ingredients except the butter.
2. Boil for three minutes. Add in butter and stir well. Strain through sieve.
Sable:
1. Cream butter and sugar, add salt. Add hazelnut flour. Add all purpose flour.
2. Bake at 350 degrees Fahrenheit until golden brown. Chop coarsely.
Crème Fraiche:
1. Combine all ingredients and whip to fluffy. Reserve in fridge.
Mint Puree:
1. Puree all ingredients in a blender. Strain and reserve.
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