Pie for 6 persons
Lemon Panna Cotta
60 g fresh cream 36%
30 g sugar
¼ peeled lemon
1 sheet of gelatine
15 g lemon juice (1/2 lemon)
120 fresh cream 36%
40 g milk
Soak the sheet of gelatine in the lemon juice.
Heat the 60 g of cream, the sugar and the zests of lemon without bringing to a boil. Add the softened sheet of gelatine and the lemon juice. Cover and let brew for 15 min before sieving. Leave to cool without putting in the refrigerator.
Whisk the cream and the milk. Add the cooled brew delicately.
Garnish small silicone moulds. Freeze. Unmold and lay on the lemon pie.
100 g butter
80 g icing sugar
40 g egg (a little less than one egg)
100 g almond powder
190 g floor
1 pinch of salt
For the glazing
2 egg yolks (40 g)
10 g fresh cream 36%
Preheat your oven at 170°C (340°F).
Slowly mix the softened butter and the icing sugar. Add the whisked egg and mix. Incorporate all other ingredients to obtain an homogeneous paste, without over-mixing.
Wrap your dough and flatten it. Leave to cool in the refrigerator without letting it harden.
Spread the dough with a rolling pin on a thickness of 5mm and lay it in a buttered mould. Bake in the oven at 170°C (340°F) for about 15 min. Brush the inside with a mix of egg yolks and cream and bake again for 4 min to get a golden crust.
Leave to cool and unmold.
3 big eggs (190 g)
2 egg yolks (50 g)
160 g sugar
190 g fresh cream 36%
1 peeled lemon
130 g fresh lemon juice
5 g wheat starch
Bring the zests of lemon and the sugar to a boil in the lemon juice. Sieve and cook in the microwave oven with the rest of the ingredients, without bringing to a boil. Mix regularly with a whisk between every passing in the microwave oven.
Leave to cool.
Fill the pastry shell with the lemon sauce.
Unmold the little spheres of lemon panna cotta and lay them on the pie.
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