LEMON — Dessert Recipe by CEDRIC GROLET скачать в хорошем качестве

LEMON — Dessert Recipe by CEDRIC GROLET

In this video, I’m making an exquisite “Lemon” dessert inspired by Cédric Grolet: delicate lemon ganache, vibrant marmalade, and a velvety velour coating. I show the process step by step, from the filling to the final decoration. Perfect for high pastry enthusiasts. Lemon Ganache Ingredients: • Powdered gelatin — 0.14 oz (4 g) • Water — 0.71 oz (20 g) • Heavy cream 33% — 14.11 oz (400 g) • White chocolate (at least 30%) — 3.88 oz (110 g) • Lemon juice — 3.17 oz (90 g) • Lemon zest — from 1–2 lemons Preparation: 1. mix gelatin with water and let it bloom for 10–15 minutes 2. in a saucepan, bring the cream to a boil 3. add white chocolate and bloomed gelatin to the boiling cream, stir until smooth 4. stir in lemon juice and zest 5. blend, cover with plastic wrap touching the surface, and chill for at least 6 hours (preferably overnight) --- Lemon Marmalade Ingredients: • Water — 3.53 oz (100 g) • Lemon juice — 6.17 oz (175 g) • Sugar — 1.06 oz (30 g) • Agar-agar — 0.14 oz (4 g) • Fresh mint — 0.25–0.28 oz (7–8 g) • Candied lemon — 4.41 oz (125 g) • Fresh lemon pulp — 1.41 oz (40 g) Preparation: 1. pour water and lemon juice into a saucepan, heat slightly 2. mix sugar with agar-agar, pour into the liquid in a thin stream while whisking 3. bring to a boil and simmer for 1–2 minutes 4. cool, add finely chopped mint, candied lemon, and lemon pulp, mix well 5. portion into molds about 1.57 in/4 cm in diameter and freeze --- Neutral Glaze Ingredients: • Water — 4.41 oz (125 g) • Sugar — 4.59 oz (130 g) • Glucose — 0.35 oz (10 g) • Pectin NH — 0.18 oz (5 g) • Citric acid — 0.04 oz (1 g) Preparation: 1. mix sugar with pectin NH 2. in a saucepan, combine water and glucose, heat to 104 °F/40 °C 3. add sugar with pectin while whisking 4. bring to a boil and cook for 1–2 minutes --- Velvet Coating (Chocolate Spray) Ingredients: • White chocolate — 10.58 oz (300 g) • Cocoa butter — 10.58 oz (300 g) • Fat-soluble yellow coloring • Fat-soluble orange coloring — as needed Preparation: 1. melt white chocolate and cocoa butter to about 113 °F/45 °C 2. add coloring, blend for even distribution 3. pour into a spray gun container and use on frozen desserts to create a velvety texture --- Neutral Gel Application add a little water to the neutral gel in a small cup and bring to a boil in the microwave, then quickly spray onto desserts.