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Foam pastry with lime

With crispy egg white foam and fluffy whipped cream. Excellent for Easter.

Easter Lime Foam
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Ingredients

For 13 servings

Protein foam

400 g protein

700 g sugar

15 g corn starch

Lemon cream

300 g lemon juice

30 g egg yolk

100 g sugar

12 g corn starch

12 g gelatine mass

20 g butter

Chocolate coating

300 g cocoa butter

300 g white chocolate

Whipped cream

800 g Debic Stand & Overrun

Debic products used

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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Protein foam

Mix the egg white with the sugar and heat to 50° C. Beat this lightly.

Strain the cornstarch and add to the meringue.

Lemon cream

Bring the lemon juice to a boil.

Mix the egg yolk with the sugar and cornstarch. Add to the warm lemon juice and bring to a boil.

Remove from the heat source and add the gelatin mass and butter.

Store in the refrigerator.

Chocolate coating

Melt the white chocolate with the cocoa butter.

Mounting

Spray with a St. Honoré syringe no. 25 caps in a circle with the meringue. Dry it at 110 °C for 3 hours.

Spray the bottoms with the coating, so that they attract less moisture.

Spray no. 25 caps of whipped cream on the bottom with a St. Honoré syringe.

Make a dimple in the middle and fill it with lemon cream.

Assembly

Decorate with lime zest, chocolate slices and lime zests.

Recipe tags Easter Lime Foam Pastry

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