Written by Cédric Bourassin
Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne
Lemon & Basil pie
Ingredients
Vanilla shortbread
Butter - 270g
Icing Sugar - 130g
Eggs - 45g
Hazelnut powder - 155g
Flour - 285g
Baking powder - 13g
Basil & lemon sorbet
Water - 580g
Glucose - 50g
Sugar - 170g
Lime juice - 70g
Basil - 25g
Lemon cream
Lemon juice - 480g
Sugar - 70g
Lemon zest - 30g
Butter - 480g
Sugar - 320g
Egg yolks - 480g
Whole egg - 480g
Whipped cream - 600g
Sugar - 70g
Lemon zest - 30g
Butter - 480g
Sugar - 320g
Egg yolks - 480g
Whole egg - 480g
Whipped cream - 600g
Instructions
1
Vanilla shortbread
- Cream the butter with the icing sugar and the eggs in a mixer.
- Add the sifted powdered ingredients.
- Cut out circles, place on a baking tray and bake in an oven at 160° C for 10 /12 minutes.
2
Lemon cream
- Heat the lemon juice, zest, sugar (70g) and butter.
- Blanche the eggs with the yolks and the sugar (320g).
- Pour the hot juice mixture into the egg mixture and bring to a boil.
- Allow the mixture to cool to 40 °C and then add the whipped cream.
3
Lemon pie
- Garnish the vanilla shortbread with the lemon cream.
4
Basil & lemon sorbet
- Heat the water, sugar and glucose.
- To cool, add the basil and lemon juice, then leave to steep for 12 hours.
- Mix in an ice cream maker.
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