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Dessert ‘Spring’

A delicious spring dessert with fresh flavors of lime, quark, basil, and lemon balm.

Ingredients

115gLime chocolate callets
35gLimoncello basilico
3gleaf gelatin
300gcream plus mascarpone 36.5%
Lime zest
1units.itemsSilicone dome mat Ø 45 mm

1lcream plus mascarpone 36.5%
2units.itemsGelatin sheets
60gSugar
12glemon powder
Lemon zest
Lemon tartelettes

40gLemon balm
1lSunflower oil
60gvanilla yogurt
60gEgg white
Powdered sugar

200gLime juice
30galbumin protein powder
90gPowdered sugar
Silicone mat deco round Ø 25 mm
Lime zest

180gWhite cane sugar
125gLimoncello basilico
15units.itemsmint leaves,
15units.itemsBasil leaves
100gLime juice
2units.itemslimes, zest
400gWater
Gelespessa

vanilla ice cream
Rice crispies

Preparation

  1. Heat the mascarpone with the basil limoncello and the zest of 1 lime.
  2. Soak the gelatin sheets and dissolve them in the mixture.
  3. Then pour the mixture over the chocolate callets and mix well.
  4. Let the mixture cool, but make sure it remains 'pourable'.
  5. Pour the cooled mixture into the silicone sphere mold and freeze.
  6. Thaw before serving.

  1. Mix the sugar with the lemon powder.
  2. Using a whisk, mix the sugar-lemon mixture with the mascarpone.
  3. Gently heat the mixture while stirring. Note, the mixture will first thicken, then melt again as the cream comes to temperature.
  4. Soak the gelatin sheets.
  5. When the cream mixture is warm and liquid, dissolve the soaked gelatin in it.
  6. Finally, mix in the zest of half a lemon.
  7. Pour the mixture into the tartelette molds and let set.
  8. Cut the set tartelettes cleanly in half to serve. Tip: lightly freeze the tartelettes so they can be cut more neatly.

  1. This cream is made based on a lemon balm oil. For this, briefly blanch the lemon balm and place immediately in ice water to retain the green color.
  2. Pat the lemon balm dry and then blend with the sunflower oil at 70°C in a thermoblender at high speed.
  3. Pour the oil onto a sieve lined with cheesecloth and let stand until a beautiful green oil forms.
  4. For the cream, mix the vanilla yogurt with the egg white using an immersion blender.
  5. While blending, gradually add about 190 grams of the green oil until a nice mayonnaise-like texture is achieved.
  6. Season the cream with powdered sugar if desired.

  1. Mix the ingredients in a grease-free bowl.
  2. Then whip until airy in a stand mixer.
  3. Spread the mixture thinly using the round stencil on the silicone mat.
  4. Grate some lime zest over it to taste.
  5. Let dry for at least 5 hours at 80°C in a dehydrator.

  1. Crush the cane sugar so it melts better.
  2. Heat the sugar with the lime peels from the limes until a light caramel forms.
  3. Deglaze with the basil limoncello.
  4. Ignite so the alcohol can evaporate.
  5. Then add the water and lime juice and gently heat until all the sugar is well dissolved.
  6. Remove the peels, add the mint and basil leaves, and blend well.
  7. Strain and lightly thicken so that a light 'jus' remains.

  1. Place the half tartelette in the center of the plate.
  2. Place a quenelle of vanilla ice cream on top.
  3. Pipe some dots of lemon balm cream onto the tart.
  4. Garnish with some rice puffs.