Citrus tart with goat's cheese ice cream

Dessert crème brûlée Lemon



500 g biscuit slices

Wild lemon crème brûlée

1000 ml Debic Crème Brûlée Bourbon

20 g wild lemon zest

Panna Cotta

500 ml Debic Panna Cotta

100 g sour cream

Mandarin jelly

400 g puree, mandarin

100 ml sugar water

5 g leaf gelatin



Use rings with a diameter of 12cm to cut 10 biscuit slices and leave the crust inside the ring.

Make another, 8cm diameter ring inside and leave there.

Store in the freezer to allow the crusts and rings to cool down.

Wild lemon crème brûlée

Bring the Debic Crème Brûlée and wild lemon zest to a boil and allow to infuse over low heat for 10 minutes.

Pass through a fine sieve and divide the crème brûlée among the biscuit crusts.

Set aside in the refrigerator.

Panna Cotta

Melt the Debic Panna Cotta, mix with the sour cream and cool to room temperature.

Arrange on top of the crème brûlée once this has fully set, and then place back in the refrigerator.

Mandarin jelly

Heat the mandarin purée together with the sugar water and add the pre-soaked gelatin.

Bring back to room temperature and arrange on top of the firmed panna cotta.

Place back in the refrigerator.

Bergamot meringue

Whisk the bergamot purée and protein powder together until foamy.

Add the sugar and the confectioner's sugar and continue beating for another few minutes.

Squirt into small caps and dry in the oven or airing cabinet at 60°C for 6 hours.

Goat's cheese ice cream

Mix the stabilizer with the maltodextrin and add sugar.

Heat the milk, the Debic Cream 35% and dry ingredients to 60°C, until all ingredients have dissolved.

Add the goat's cheese last and combine into an even mixture.

Churn the ice cream for 10 minutes and freeze at -21°C.


Release the cake by briefly heating the cake rings with the gas jet and arrange on the plates.

Top off the dish with the bergamot meringue, fresh blood orange, pistachio couscous and lime cress.

Make a quenelle of goat's cream ice cream to accompany the dish.