- Boil the 250-gram cream with the lemon zest - Pour over the white chocolate and emulsify with a hand blender - Finally add the 500-gram cold cream and mix well - Keep in the fridge overnight and whip the next day
2. Crumble
Ingredients:
160g
Flour
160g
Butter
140g
Brown sugar
80g
Almond powder
80g
Chopped hazelnut
Preparation:
- Mix all the ingredients with a paddle - Bake at 150°C for around 20 minutes. Keep aside
3. Lemon Biscuit
Ingredients:
130g
Sugar
200g
Egg
190g
Almond powder
2g
Salt
4pcs
Lemon zest
80g
Sugar
100g
Egg white
100g
Melted butter
Preparation:
- Whip together the sugar, eggs, almond powder, salt and lemon zest - Make a meringue with sugar and egg whites - Fold the meringue into the mixture, then add the melted butter at 50°C
4. Lemongrass Jelly
Ingredients:
525g
Water
50g
Lemongrass
60g
Sugar
5g
Agar-agar powder
Preparation:
- Infuse the lemongrass and water for 30 minutes - Strain then boil the infused water with sugar and agar-agar powder for a few seconds - Pour in a mold as flat as possible. After it has cooled down, cut into small cubes for further use
