Lemon Chocolate Mirror

Lemon flavoured sugar syrup

Sugar Water Lemon

225g 125ml 100ml

Method 1. Place the sugar and water in a pan and bring to the boil, remove from the heat, stir in the lemon juice and leave to cool. Pistachio sponge cake

Marzipan Pistachio blanched & ground Eggs Apple compote Corn flour Butter melted

750g 100g 9 75g 100g 150g

Method 1. Whisk the marzipan, egg yolks and apple compote together until smooth. 2. Mix the pistachio and cornflour together. 3. Beat the egg whites to a stiff peak. 4. Fold half the egg whites into the marzipan mix, then fold in half the flour mix. Repeat with the remaining ingredients. 5. Finally carefully fold in the melted butter. 6. Pour the mix onto a prepared baking sheet and even out. Cook in a hot oven approx. 210C 7. Once cooked, cool and cut in half down its length. Lemon Mousse

Double cream Egg yolks Sugar Custard powder Lemon juice Gelatine Egg whites Sugar

500ml 12 100g 50g 250ml 9 sheets 20 350gm

Method 1. Soak the gelatine in cold water. 2. Boil the 350g of sugar to 120C with about 100 mls of water. Meanwhile whip the egg whites to a peak, once the sugar has reached the correct temperature pour into the egg whites and whisk until cold 3. Bring the cream to the boil with the egg yolks, sugar, custard powder and lemon juice, stirring all the time. 4. Once the mix has boiled remove from the heat and stir in the drained gelatine. Stir well, strain and leave to cool. 5. When nearly set fold in to half the Italian meringue, then carefully fold in the remaining meringue stirring until smooth.

Chocolate Genoise

Eggs Sugar Flour Cocoa powder Starch Butter

4 200g 160g 25g 15g 40g

5 250g 200g 30g 20g 50g

10 500g 400g 60g 40g 100g

Method 1. Set oven to 200-220C Gas 6-7 400-425F 2. Grease Genoise tin with butter and cover bottom with circle of silicone paper or greased greasproof paper dust lightly with flour 3. Whisk eggs and sugar over hot water in a bowl, (slow cooking) to ribbon stage. Remove from heat and continue to whisk until cooled 4. Sift the flour with the cocoa powder and the cornflour, twice. 5. Without too much mixing fold in flour keeping the mixture as light as possible. 6. When all the flour is in pour in the butter around the edge of the batter and gently fold in. Pour gently into the greased and floured tin and oven bake till brown and firm to the touch about 20 - 30 minutes 7. N.B. If when you run your fingers over the top it leaves imprints the sponge it is not ready. 8. Turn out onto a rack, peel off paper, replace and allow to cool 9. Use as required Lemon Glaze

Golden jelly (lemon marmalade) Lemon juice

Method 1. Bring to the boil and thin with the lemon juice.

1k 150ml

Lemon zest Blanch a fine julienne of lemon zest 3 times then cook in a sugar syrup (1 part water 1 part sugar) for 1 hour. Assembling the cake 1. Place a metal cake ring that is 4-5 cm high over a cardboard circle. Cut a circular base from the pistachio sponge cake. Place it over the cardboard inside the ring. 2. Fill the ring halfway with lemon mousse. 3. Place a layer of chocolate genoise that is slightly smaller in diameter than the ring over the mousse just to the rim of the ring. 4. Brush it generously with the lemon flavoured sugar syrup. 5. Fill with lemon mousse just to the rim of the ring. 6. Place the cake in the freezer to set. 7. Glaze the top of the cake with lemon glaze using a ladle, and smooth it with a metal spatula. 8. Sprinkle candied lemon zest on top of the cake. 9. Remove the metal ring by heating the outside. Note place a thin strip of plastic around the cake to protect it and enhance its presentation.