Chef Evgeny Klopotenko shared a recipe for an incredibly delicious dessert.
There are such types of desserts that everyone loves but for some reason they are afraid to cook at home because they think it is very difficult. One such dessert is fondant. It’s impossible not to love chocolate fondant with its warm and mouthwatering liquid filling that flows out like lava. And I thought, have you ever tried lemon fondant? If yes, then you must fall in love with it, and if not, then everything is ahead, because today we will cook it.
Lemon fondant has the same cooking principle as chocolate fondant, but a delicate lemon curd will flow from the biscuit – this is incredibly beautiful and very tasty. With its slight acidity, the lemon curd seems to have been made to set the sweet and fluffy biscuit. And you will see for yourself that the recipe for lemon fondant, although it takes time, is not as complicated as you imagined. In my opinion, such a lemon dessert is very refreshing after a nice lunch or dinner.
To make a delicious lemon fondant, or lava cake, as it is also called, you need to cook a lemon curd and freeze it. Next, make a simple biscuit dough, put it in molds and add a ball of curd to each one. Bake for 10-12 minutes and enjoy an incredibly delicate dessert with a great lemon flavor.
Lemon fondant secrets
To make lemon fondant perfectly, you need to know a few basic rules. In order for the structure of the lemon herb to be perfect, you must strain the lemon juice through a sieve, to remove the lemon particles or seeds that may be present. When brewing a Kurd, it is important to ensure that the bowl does not touch the water in any case – the Kurd must be prepared precisely because of steam. The finished Kurd must be covered with cling film, but not only the bowl itself, but in such a way that the film touches the Kurd itself, this will protect against chapping. I advise you to sift the flour for the biscuit in advance, this will help the finished dessert to be beautiful and tender. You must also preheat the oven to a temperature of 180 degrees, and then put the fondants to bake. The dessert takes only 10 minutes to cook in the oven, and if you put the fondants in the oven that is not yet preheated, they will be raw.
For the Kurds:
For the biscuit:
1. Prepare all the ingredients for making a soft lemon fondant.
2. Grate the zest of 2 lemons in a bowl on a small grater. Try not to hang on to the white part, it can add bitterness. Set the bowl of gravy aside for now. I advise you to pour boiling water over the lemons beforehand to get rid of substances with which the peel has been treated.
3. Let’s start making lemon curd. Squeeze the juice of these two lemons into a fireproof bowl, it should be about 120 ml. To get rid of seeds and pieces of lemon, you can boil the juice through a sieve.
4. Add 100 g of sugar and 50 g of butter to the lemon juice in a bowl.
5. Boil water in a pan and put the bowl of juice, sugar and butter on top, so that it does not reach the surface of the water. Stir the mixture with a whisk on a steam bath until the sugar dissolves. Add 1 egg and 1 yolk. Do not throw away the egg white, it will still be useful for making a biscuit.
6. Continue to stir the curd on the steam bath until it thickens, this will take about 10 minutes.
7. Pour the corn into another bowl and cover with cling film in contact, that is, so that the film touches it. Put in the freezer for 2 hours.
8. When the Kurd hardens, make small balls with a spoon, put on a board covered with parchment, and return to the freezer for another 1 hour.
9. For the biscuit, mix 3 eggs and 1 remaining protein in a bowl. Pour in 120 g of sugar. Beat with a mixer until the mass slightly increases in volume. Add the lemon peel we grated earlier to the bowl and beat the mixture a little again.
10. Pour 180 g of flour and mix gently with a spatula, so that the structure remains the same airy.
11. Melt 120 g of butter in a pan and pour into a bowl of dough. Mix again with a spatula until the structures are combined.
12. Grease fondant forms with a little butter and sprinkle with powdered sugar. Shake a little and the excess powder pours out. Put the dough in the molds so that there is about 2 cm left at the top, because the biscuit rises a little.
13. Then put a ball of lemon curd from the freezer in any shape and press lightly so that the ball sinks into the dough. But don’t press too hard, the ball should stay almost in the fondant, not at the top or bottom. Bake the lemon fondants in a preheated 180 degree convection oven for 10-12 minutes. Allow the finished fondants to cool slightly, then remove by carefully turning the shapes. If the fondants do not fall out of the mold, tap lightly on the bottom of the molds or put them in a mold with warm water for a few seconds, but so that it does not go into the molds. Sprinkle the finished lemon fondants on top with powdered sugar to taste.
Cooking is easy!
More recipes on klopotenko.com, and also on the air of the program “Snіdanok z 1+1” and “Snіdanok. Vihіdniy”.