Kisselo Dessert

Heat the water to 40 ° C (104°F), add the sugar, the atomized glucose, the milk powder and the stabilizer previously mixed together. Bring to 85 ° C (185°F).

Add lemon juice, zest and vanilla pod. Cool the mix quickly to 4 ° C (39.2°F) and let it mature for 12 hours in the refrigerator. Chinese, mix and turbinate.

Mix all the elements together and keep cool.

Heat the milk and infuse the zests for about 10 minutes. Chinese, adjust the weight of milk if necessary and add the gelatin previously rehydrated.

Make an emulsion by gradually pouring the hot milk over the melted OPALYS 33%. Mix using an immersion blender to complete the emulsion.

Add the yoghurt and yoghurt powder and mix again. When the mixture is at 28/30 ° C (82-86°F), stir in the fluffy whipped cream. Pour immediately and then freeze.

Mix the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.

Once the mixture is well incorporated, quickly add the remaining flour.

Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).

Cut ALMOND PRALINÉ and candied lemon peel into small cubes. Crush the cooked Shortbread. Mix together with tempered chocolate and yoghurt powder. Set aside.

Heat the whipping cream separately with the rehydrated gelatin and the ABSOLU CRISTAL GLAZE. Pour the cream over the melted OPALYS 33% and start an emulsion. Finish by pouring the topping at 70 ° C (158°F)

Add yogurt and yoghurt powder. Mix in order to perfect the emulsion and make the mixture smooth, shiny and bubble-free. Use between 30 and 35 ° C (86-95°F).

Melt the OPALYS 33% and cocoa butter. Add the pods and zest. Chinese before use.