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Recipe Step by Step
BASIL LEMON GANACHE
150g Caster sugar
250g Lemon juice
10g Basil (optional)
2 Lemon zests
Cook the sugar with the glucose and water to 185°C (365°F).
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
Place the eggs, icing sugar, and lemon zest in a freestanding mixer bowl.
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
Melt all the ingredients together. Temper the mixture to 30-32°C (86-90°F).
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.