EMBASSY RECIPES
White Chocolate & Lemon Verrine
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
- 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
- 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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