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Irresistible Lemon Bousse Delight: A Sumptuous Recipe

Indulge in the exquisite world of fluffy lemon bousse with a generous serving of delectable lemon cream. Elevate your culinary experience with this tantalizing recipe that promises to captivate your taste buds.

Ingredients for the Culinary Symphony

Lemon Curd

  • Whole egg...50g
  • Fine granulated sugar...70g
  • Lemon juice...40g
  • Unsalted butter...50g
  • ★Cream cheese to be mixed later...30g

Bousse

  • Egg white...70g
  • Fine granulated sugar...50g
  • Egg yolk...34g
  • Light flour...48g
  • Almond poodle...12g
  • Melted unsalted butter...6g

Essential Tools for Culinary Mastery

Experience seamless preparation with the following tools:

  1. Bosch Citrus Juicer
  2. Bosch Compact Kitchen Machine
  3. Microplane Premium Series Spice #46016
  4. Silpat (240×360)
  5. Cake Cooler (Horn/Bronze)
  6. Round Cap
  7. Piping Bag
  8. Rubber Spatula
  9. Cotta Bowl 18cm Supervised by Rumi Kojima

Step-by-Step Culinary Symphony

Preparation

1. Sift the flour and almond powder together.

2. Equip a piping bag with a 1cm round nozzle.

3. Preheat the oven to 200 degrees.

Lemon Curd Elegance

1. Extract lemon juice using the Bosch citrus juicer.

2. Beat and strain the whole egg, cutting the butter into small pieces.

3. Beat the whole egg in a bowl, add fine granulated sugar, mix, and incorporate lemon juice and butter.

4. Place the bowl in a hot water bath at 80-90 degrees, stirring until the mixture thickens. Adjust the temperature as needed.

5. Add cream cheese to a bowl, soften in the microwave if necessary, and smooth with a spatula.

6. Mix 60g of lemon curd with the cream cheese.

Bousse Brilliance

1. Melt the unsalted butter and keep it warm.

2. Grate the zest from 1/3 lemon.

3. Whisk egg whites until stiff peaks form, gradually adding fine granulated sugar.

4. Mix egg yolks separately.

5. Sift flour and almond flour, adding them to the egg yolk mixture. Mix until no longer floury.

6. Add lemon zest and melted butter, mixing gently to retain air bubbles.

7. Transfer the mixture into the prepared piping bag.

8. Squeeze out 12 rounds, approximately 6cm in diameter.

9. Sift powdered sugar over the dough in two parts for a delightful crunch.

10. Bake at 180 degrees for about 12 minutes. Allow it to cool on the baking sheet.

Culmination of Flavor

1. Sandwich the lemon cheese cream between two bousse rounds.

2. Finish by topping with lemon zest and green pistachios.

Immerse yourself in the divine fusion of flavors and textures with this heavenly lemon bousse recipe. Elevate your dessert game and leave a lasting impression with this culinary masterpiece.

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