A few weeks ago, in my supermarket (I am not hype enough to shop only at the farmers market, and not hypocritical enough to make you believe that) there was some Buddah’s hand. I was so trilled I started to think about a nice recipe to use my dome molds. Of course, it took me ages to figure something out, and when I was finally ready, there wasn’t any left.
Sad and desperate,
almost crying in the middle of Fairway Market I spotted a couple of nice yet expensive lemons Meyer (but if you want it cheap, you don’t live in New York. Q.E.D) that made me think about a strawberries bavarois I baked last summer, which was so good I did not have the chance to take pictures of. Food for dummies, a lemon Meyer is citrus fruit, mix between an orange and a lemon, which tastes fresh and less sour than lemon.
Moreover, I had to take a revenge on the glazing part, since my first attempt, last year, was quite…. Unsuccessful. Anyway. Don’t get scared, it’s a long recipe, but there is nothing difficult in here (and it’s never going to be longer than this huge intro I just wrote!) Less talk, more action, suis-moi, c’est par là!
This dessert is a combination of 4 parts:
- Crunchy chocolate insert (to bake a few hours or one day before the rest)
- ½ cup heavy cream
- 1/3 cup dark chocolate chips
- A handful of crushed almonds
- Biscuit dacquoise (gluten free)
- 5 egg whites
- 1 cup icing sugar, sieved
- 1¾ cup almond flour, sieved
- A pinch of salt
- Lemon Meyer mousse
- 3 gelatin sheets (6g)
- ¾ cup heavy cream
- ¼ cup granulated sugar (or a little bit more, to taste)
- ½ cup lemon Meyer juice
- Yellow shiny glaze
- ½ cup water
- ½ cup granulated sugar
- 1/3 cup heavy cream
- 1/3 cup dark chocolate
- 3 gelatin sheets (6g)
- Food coloring (I used gel)
And what do I do with all this
The crunchy chocolate insert
Heat the heavy cream in the microwave or in a bain-marie, then pour it on the chocolate chips and mix until all the chocolate is melted. Place the bowl in the freezer and when it’s completely cold, beat it until thick and foamy. Add a few crushed almonds, pour in little insert molds (or any mold smaller than the final one) and put back in the freezer.
The biscuit daquoise
Preheat the oven at 356° Fahrenheit. Sift the icing sugar and the almond flour together, into a big bowl. Whisk the eggs white until thick, add the pinch of salt and carefully pour it into the sugar/almond mix, using a spatula. Place in a mold you coated with parchment paper and bake that for 12 to 14 minutes.
The lemon Meyer mousse
Place the gelatin sheets in some cold water until soft (10 minutes). Pour the cream in a large bowl and place it in the fridge or freezer, along with the hand mixer blades. In the meantime, in a saucepan, dissolve the sugar in the lemon Meyer juice on medium heat, while constantly stirring with a spatula (do not use a whisk!). When the sugar is melted, remove from heat, add the drained gelatin sheets, mix and set aside until cold. Take the cream out from the freezer, whisk it until thick and foamy and gently add it to the cold lemon syrup you just made.
Assembly (upside down)
Fill half of your mold with the lemon mousse (using a pastry bag, a funnel or whatever is convenient for you), add the chocolate insert, cover it with more mousse and the dacquoise. Place in the freezer.
When it reaches a good texture, it’s time for the rock’n’roll part: the shiny glaze:
Place the gelatin sheets in cold water. In a saucepan, over medium heat, heat the water and the sugar. When boiling, remove from heat and add the cream and the white chocolate chips. Gently mix with a spatula until all the chocolate is melted (you want to avoid bringing any bubbles in the glaze by mixing too rapidly). Add the amount of food coloring you want and start to wait: you need to reach the perfect point, when the glaze is thick enough to nicely cover the dome, but not too thick so it does not ruin all your hard work. I covered my dome with 2 coats of glaze, reheating the mix in between to get the right texture again. Then place in the fridge for a couple of hours and you’re good to go!
Fun fact (which illustrate perfectly how patient I am): the day I baked it, my hand mixer was stuck somewhere between Amazon and USPS, and since I couldn’t wait anymore (!) to bake, I mixed the entire thing with the manual whisk. (Of course, the order was delivered the day after!) Do we talk about the ache the day after??