Ingredients for 8 people:
• 150 g of water
• 150 g of lemon juice (with zest)
• 100 g of butter
• 4 egg yolks
• 60 g of flour
• 2 egg whites
• 2 tablespoons of granulated sugar
• 100 g of butter
• 60 g of coconut sugar
• 30 g of flour
• 2 egg whites
• 60 g of toasted sesame seeds
• 100 g of water
• 100 g of coconut sugar
• 1/2 tablespoon of French curry
• 1 pinch of turmeric
• 1/2 Golden apple
Prepare the syrup:
1. In a saucepan, bring the water, sugar, curry, and turmeric to a boil for 1 minute.
2. Then add the apple quarters and cook over low heat for 2 minutes, ensuring they remain slightly crunchy in the center. Use a thin knife blade to check for doneness.
3. Remove the apple quarters from the saucepan and place them on a small plate.
4. Strain the syrup into a bowl, then reserve the whole mixture in the refrigerator to cool.
Whipping egg whites:
1. Preheat the oven to 100°C (212°F).
2. In the bowl of a mixer, beat the egg whites until stiff peaks form at high speed. Then add the granulated sugar and continue beating for 1 minute.
3. Using a flexible spatula, quickly mold the beaten egg whites into 4 pre-moistened ramekins.
4. Bake in the oven for 5 minutes, then let cool at room temperature without unmolding.
Preparing the sesame shells:
1. Melt the butter, then incorporate it with a spatula into the mixture of sugar, egg whites, and flour.
2. Next, add the sesame seeds and increase the oven temperature to 165°C (329°F).
3. Divide the resulting dough into 4 heaps on a sheet of parchment paper.
4. Divide the resulting dough into 4 portions on a sheet of parchment paper. Using a fork dipped in a little water, shape each portion into a circle.
5. Bake the tiles in the oven for 8 to 10 minutes, then as soon as they come out of the oven, mold them into 4 small bowls.
6. Let them cool before unmolding and set aside.
Preparation of the lemon cream:
1. Finely slice the lemon zest.
2. In a high-sided saucepan, bring the water, butter, and lemon zest to a boil.
3. In the bowl of a mixer, beat the egg yolks and sugar until creamy. Add the flour and mix well.
4. Slowly incorporate the water into the mixture, then return everything to the saucepan.
In 4 small hollow-bottomed plates, place a shell. Divide the lemon cream into the shells, top with a dollop of whipped egg white, place an apple quarter, and drizzle with curry syrup.
Recipe by Philippe, Head Chef at The Popote
