Lemon Blackcurrant Delight

Ingredients

• 150 g Egg whites (separated from yolks, at room temperature)
• 275 g Granulated sugar (for the meringue)
• 25 g Brown sugar (brown sugar for the meringue)
• 130 g Almond flour (sift before incorporation)
• 130 g Powdered sugar (sift with almond flour)
• 55 g Pistachio paste (high quality, no added oil)
• 300 ml Fresh lemon juice (about 3 lemons)
• 4 Egg yolks (at room temperature)
• 2 Whole eggs (for the custard)
• 150 g Granulated sugar (custard)
• 25 g Cornstarch
• 150 g Unsalted butter (unsalted, at room temperature)
• 170 g Blackcurrant puree (preferably without added sugar)
• 2 g Gelatin sheets (about 1 sheet, soften in cold water)
• 200 ml Whole liquid cream 30% fat (well chilled)
• 20 g Granulated sugar (mousse)
• 20 ml Water
• 50 g Cake glaze (for finishing)

Instructions

1. Whip the egg whites

   In the mixer bowl, pour the egg whites, add the granulated sugar and brown sugar. Whip on medium speed until stiff peaks form (9‑10 min).

   Time: PT10M

2. Prepare the dry mixture

   Sift the powdered sugar with the almond flour into a bowl and mix.

   Time: PT5M

3. Incorporate the pistachio paste

   Add the pistachio paste to the whipped whites and gently fold with the whisk until no traces remain.

   Time: PT2M

4. Combine the dry with the whites

   Pour the dry mixture (almonds + powdered sugar) into the bowl and fold using a spatula, lifting the mass from the bottom of the bowl.

   Time: PT5M

5. Shape and bake the dacquoises

   Spread the batter on a parchment‑lined sheet, form 7 equal circles and bake 12 min at 190 °C.

   Time: PT12M

   Temperature: 190°C

6. Cool the dacquoises

   Remove from oven, place on a rack and let cool completely.

   Time: PT15M

7. Bring the lemon juice to a boil

   Pour the lemon juice into a saucepan and heat until boiling.

   Time: PT5M

8. Blanch the egg yolks

   In a bowl, whisk the egg yolks with the granulated sugar and the cornstarch until the mixture lightens.

   Time: PT5M

9. Cook the lemon custard

   Pour the boiling lemon juice over the egg mixture, whisk, return everything to the saucepan and cook over medium heat, stirring until thickened (about 6 min).

   Time: PT6M

10. Incorporate the butter

    Let the custard cool for 5 min, then add the unsalted butter while whisking until a smooth texture is achieved.

    Time: PT5M

11. Cool the custard

    Transfer the custard to a container, cover with cling film directly on the surface and refrigerate until completely cooled (about 30 min).

    Time: PT30M

12. Soften the gelatin

    Place the gelatin sheet in cold water for 5 min.

    Time: PT5M

13. Prepare the syrup and dissolve the gelatin

    In a small saucepan, bring the water and granulated sugar to a boil, add the squeezed gelatin and stir until fully dissolved.

    Time: PT5M

14. Mix the syrup with the blackcurrant puree

    Pour the hot syrup over the blackcurrant puree and mix well.

    Time: PT2M

15. Whip the cream into whipped cream

    Whisk the very cold liquid cream until firm whipped cream forms.

    Time: PT5M

16. Fold the blackcurrant puree into the whipped cream

    Add the blackcurrant puree to the whipped cream: first a few spoonfuls while mixing vigorously, then the rest gently to keep the volume.

    Time: PT5M

17. Pour the mousse into the mold

    Place the non‑stick sheet in the mold, pour the blackcurrant mousse and smooth the surface with a palette knife.

    Time: PT5M

18. Assemble the entremet

    On the mousse, place the first dacquoise rectangle, press lightly, spread the lemon custard, then cover with the second dacquoise rectangle and press again to even out.

    Time: PT10M

19. Freeze the entremet

    Place the mold in the freezer until fully set (about 30 min).

    Time: PT30M

20. Glaze and finish the surface

    Remove the frame, apply the glaze to the surface with a spatula, smooth the edges and remove excess.

    Time: PT10M

21. Decorate

    Decorate the top with red fruits, pistachio shards and lime zest using a small tweezers.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg whites: aquafaba
• Instead of Granulated sugar: granulated sugar
• Instead of Brown sugar: brown sugar
• Instead of Almond flour: ground almonds
• Instead of Powdered sugar: very fine powdered sugar
• Instead of Pistachio paste: pistachio butter, ground pistachios + oil
• Instead of Fresh lemon juice: bottled lemon juice
• Instead of Cornstarch: potato starch
• Instead of Unsalted butter: vegetable margarine
• Instead of Blackcurrant puree: raspberry puree
• Instead of Gelatin sheets: agar-agar (adjusted amount)
• Instead of Whole liquid cream 30% fat: 35% fat cream
• Instead of Cake glaze: chocolate fondant

Equipment Needed

• Electric mixer (stand mixer)
• Whisk (dough)
• Silicone spatula
• Baking sheet 40 × 30 cm
• Parchment paper
• Oven
• Cooling rack
• Saucepan
• Stainless steel or glass bowl
• Removable entremet mold 17 × 25 cm
• Non‑stick sheet (special baking paper)
• Large palette knife (spatula)
• Small kitchen torch (optional)
• Chef's knife
• Cling film

Critical Steps — Do Not Skip

• Whip the egg whites to stiff peaks
• Incorporate the pistachio paste without deflating the meringue
• Cook the lemon custard until thickened without curdling
• Fully dissolve the gelatin in the hot syrup
• Assemble the layers ensuring alignment and even pressure
• Glaze the surface evenly

Chef Tips from the Video

• Sifting the powdered sugar with the almond flour ensures a light texture of the dacquoise.
• Use organic lemons to avoid bitterness from the peel.
• For a more intense flavor, add a few drops of pistachio extract to the pistachio paste.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 2 days.

Freezer: Can be frozen for 1 month, well wrapped in cling film.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dacquoises can be baked 1 day ahead and stored in an airtight container.
• The lemon custard keeps refrigerated for 24 h, covered with cling film.
• The blackcurrant mousse can be prepared the day before and kept refrigerated before assembly.