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EMBASSY RECIPES

White Chocolate & Lemon Verrine

White Chocolate & Lemon Verrine - 1-1

 

Recipe instruction

1. White Chocolate & Lemon Chantilly

Ingredients:

250g Cream
2pcs Lemon zest
300g Embassy Zen White Chocolate 33%
500g Cream

 

Preparation:

- 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

 

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