Tarte Au Citron Recipe
lemon mousse, frozen cookie dough, lavender marshmallow, crème fraîche ice cream
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Ingredients
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For the Lemon Mousse
For the Frozen Cookie Dough
For the Lavender Marshmallow
For the Crème Fraîche Ice Cream
Method
For the Lemon Mousse
- 1
Prepare the Mousse
In a saucepan, combine lemon juice, sugar, and egg yolks. Cook over medium heat until thickened. Remove from heat and stir in butter and gelatin until dissolved. Let cool. Whip heavy cream until soft peaks form and fold into cooled lemon mixture. Chill until set.
For the Frozen Cookie Dough
- 2
Make the Cookie Dough
Cream butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla, mixing well. Gradually add flour and salt. Stir in chocolate chips. Roll into logs, wrap in plastic, and freeze until firm.
For the Lavender Marshmallow
- 3
Prepare the Marshmallows
In a saucepan, combine sugar and water, bring to a boil. In a separate bowl, dissolve gelatin in cold water. Once sugar mixture reaches soft ball stage, pour over gelatin and beat until fluffy. Add lavender extract and pour into a greased pan. Let set, dust with cornstarch.
For the Crème Fraîche Ice Cream
- 4
Make the Ice Cream
In a bowl, whisk together crème fraîche, heavy cream, sugar, and vanilla until well combined. Pour mixture into an ice cream maker and churn according to manufacturer's instructions. Freeze until firm.
