You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
BASIL LEMON GANACHE
150g Caster sugar
250g Lemon juice
10g Basil (optional)
2 Lemon zests
Stop the cooking with the warmed lemon juice.
Reheat to 103°C (217°F), and then allow the temperature to fall to 75-80°C (167-176°F) before emulsifying with the melted chocolate.
Add the lemon zests and basil, and then blend.
When the temperature falls to 35°C (95°F), strain and then fold in the ghee. Blend again.
NOTE: When filling the hollow shells, the temperature of the ganache must be lower than 30°C (86°F).
80g Egg whites
170g Icing sugar
2g Citric acid
5g Lemon juice
1 Lemon zest
Heat in a bain marie and mix until the temperature is 55-60°C (131-140°F).
Add the lemon juice and citric acid and then whisk.
Spread out the mixture and cook for around two hours at 100°C (212°F).
OPALYS SPRAY MIX
150 g Cocoa butter
Strain before using.
Assembly and finishing
Fill the white hollow forms (Ref. 1734) with the ganache.
Leave to set for 12-24 hours at 17°C and 60% hygrometry.
Use a piping bag to add a spot of tempered white chocolate to the lollipops to seal them.
Before they set, add a lollipop stick.
To finish, dip the lollipops in some tempered couverture.
Immediately sprinkle with meringue pieces.
Coat a second time using the spray mixture.