Lemon cream in a sesame pastry shell

Lemon cream in a sesame pastry shell

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

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.