Lemon Dessert Variation

Desserts
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Ingredients for 10 portions
  • For the lemon mousse
  • 450 g QimiQ Whip
  • 160 ml Lemon juice
  • 200 g Butter
  • 120 g Sugar
  • 3 Egg(s)
  • 4 g Lemon peel
  • For the pistachio crumble
  • 25 g QimiQ Sauce Base
  • 100 g Butter
  • 45 g Sugar
  • 160 g AP Flour
  • 100 g Pistachios, grated
  • For the lemon ice cream
  • 150 g QimiQ Classic
  • 380 g Sour cream 15 % fat
  • 130 ml Lemon juice
  • 140 g Sugar
  • 4 g Lemon peel
  • 1 small pinch(es) Salt
  • 2 g Vanilla pod(s)
  • 1.5 Gelatin sheets à 3 g
  • 1 bunch(es) Citrus thyme
  • For the lemon and basil foam
  • 300 g QimiQ Whip, chilled
  • 300 ml Coconut milk
  • 160 g Lemon juice
  • 80 g Sugar
  • 15 Basil leaves
Method
1.
For the lemon mousse: bring the lemon juice to the boil with the butter and sugar. Add the whisked eggs and whisk the mixture over a bain-marie until thick.
2.
Add the cold QimiQ Whip and allow to melt slowly. Add the lemon peel and chill over night. Whip in a food processor the next day.
3.
For the pistachio crumble: whisk the butter and sugar until fluffy. Add the flour, QimiQ Sauce Base and pistachios and mix well.
4.
Sprinkle the dough onto a baking sheet lined with parchment paper by rubbing between the fingers. Bake in a preheated oven at 320 °F (convection) for approx. 12-15 minutes.
5.
For the ice cream: mix all the ingredients until smooth with an immersion blender. Fill the mixture into a Pacojet beaker and freeze over night.
6.
For the lemon and basil foam: bring the coconut milk to the boil and continue to cook until reduced by half. Fill into a mixing bowl, add the remaining ingredients and blend until smooth. Strain through a fine sieve. Fill into an iSi Gourmet Whip, screw in one charger and shake well. Chill.