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Bonbons & Confections
APOLLO BASIL LEMON LOLLIPOP RECIPE
Made with Opalys 33%
Makes 60 pieces.
An original recipe by Rémi Montagne.
Recipe Step by Step
01
BASIL LEMON GANACHE
150g Caster sugar
25g Glucose
50g Water
250g Lemon juice
10g Basil (optional)
40g Ghee
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).
02
LEMON MERINGUE
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).
03
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.