Makes 4 servings,
The Orange Jelly :
- 100 gr orange juice
- 100 gr sugar
- 2 gr pectin
Boil for 5 minutes the orange juice the sugar and the pectin. Allow to cool down.
The Sweetened Shortcrust Pastry :
- 100 gr flour
- 55 gr butter
- 35 gr sugar
- 15 gr ground almonds
- 15 gr egg
- 1 tsp lemon zest
- 1/2 tsp salt
In a large bowl mix the flour, butter, sugar, ground almonds and salt. Then add the egg and lemon zest. Knead quickly, shape a bowl and reserve at least 1 hour in the fridge.
Then roll it out 2~3 mm thick. Cover the cone molds (12/4 cm) with the dough and put in preheated oven for about 10 minutes.
The Lemon Curd :
- 2 whole eggs
- 120 gr lemon juice
- 90 gr sugar
- 90 gr butter
- 1/2 tbsp lemon zest
In a sauce pan, gather the sugar, eggs, lemon juice and lemon zest. Cook until it reaches 82°C/180°F. Then sift the mixture and when it reaches 40°C/104°F add the butter and mix with a hand blender. Reserve in the fridge until completely cold.
The Lemon Crème Légère :
- 75 gr lemon curd (see the step above)
- 100 gr cold cream
Whip the cream until it forms peaks, then fold it delicately into 75 gr of the lemon curd. Reserve in the fridge.
The Italian Meringue :
- 30 gr egg-white
- 60 gr sugar
- 20 gr water
Make an Italian meringue. Beat the egg-white, meanwhile cook the sugar with the water in a small saucepan until it reaches 121°C/250°F then pour it right away in a thin stream over the stiff egg-white beating all the time. Keep beating until it reaches room temperature.
The Assembly :
- the soft part of a sponge cake
- rings of opaline
Half fill the cones with lemon curd, then with the lemon crème légère.
Place the opaline ring in the pointed end of the cone. With the help of a pastry bag arrange some more crème légère on the plate. Then some Italian meringue on the crust.
Decorate with some sponge cake and the orange jelly. Don't forget to brown the meringue with a blowtorch. Serve right away, enjoy !
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