Lemon-basil cream (3 hours rest):
2 grams of gelatine – 150 grams of lemon juice (about 3 lemons) – 3 eggs – 150 grams of sugar – 1 tablespoon of cornflour – 150 grams of butter – one and a half leaf zests – 3-4 leaves Basil (or more … depending on the tastes).
Breton shortbread : 150 grams of flour – 1 pinch of salt – 100 grams of sugar – 10 grams of baking powder – 100 grams of butter – 50 grams of egg yolks.
French meringue: 2 egg whites – 125 grams of sugar – 1 teaspoon of lemon juice – 1 pinch of salt. Garnish : 400 grams of strawberries – lemon zest – a few basil leaves.
Preparation of the recipe :
Soften the gelatin sheet in a bowl of cold water.
Wash lemons, zest two and set aside.
Squeeze 150 grams of juice to heat in a saucepan. Meanwhile, beat eggs, sugar and cornstarch in a frying pan.
When the lemon juice begins to simmer, pour some of the juice on the egg-sugar-Maïzena mixture, stirring vigorously (same principle as a pastry cream).
Reverse the mixture in the pan and thicken the cream over low heat, without ceasing to mix, using a whisk.
Once the cream thickened, add the squeezed gelatin sheet and mix. Stir in butter.
Chop the basil and add it with the zest of the lemons (keep some zest for decoration), with lemon cream.
Place the cream in a socket pocket with a smooth or fluted sleeve. Reserve at least 3 hours.
Breton shortbread :
Separate the yolks from the whites and keep the yolks nearby. (The whites are left in a bowl covered with food film at room temperature and later served as a meringue.)
Sand all ingredients without the egg yolks.
If you have a robot, you can sand the ingredients to the sheet. Add the yolks and continue mixing until a ball is obtained (by hand or leaf).
Shake the dough and set aside for 30 minutes to 1 hour.
Preheat oven to 160 ° C.
Lower the dough directly onto a sheet of parchment paper.
Detail a circle using a circle to be inserted.
Bake for about 20 to 30 minutes (until coloring), leaving the circle around the shortbread.
Preheat oven to 90 ° C.
Weigh the sugar, prepare the lemon juice and set aside.
Place the whites in snow with a pinch of salt.
Add the lemon juice when the whites become sparkling.
Tighten the whites with the sugar, when these are mounted.
Stop beating when the whites are firm and shiny. A bird’s beak is then formed on the whip :).
With a socket pocket fitted with a round socket, poach small meringues.
Bake about 1 hour if you want sticky meringues in the mouth and up to 2 hours if you love them well cooked.
Poach the lemon cream on all Breton shortbread.
Cut the strawberries in four.
Place meringues and strawberries on the cream.
Sprinkle with lemon zest and basil.
It’s ready ! Store in a cool place to avoid lemon cream sinking!