METHOD
Lemon yuzu cream:
- Bring the lime juice and gelatine to the boil in a saucepan.
- Whisk the eggs with the sugar in a mixing bowl, then pour in the boiled lemon juice.
- Whisk briskly for 3-4 minutes. Pour the cream back into the bowl. When lukewarm, fold in the finely diced Bordier Yuzu Butter.
- Store the cream in the fridge for 4 hours.
Breton Shortbread:
- Mix the finely diced Bordier Demi-Sel, sugar, flour and bicarbonate with a mixer.
- Once the mixture is smooth, add the egg yolks.
- Roll out the dough between 2 sheets of baking paper (1cm thick) and chill for 1 hour.
- Preheat the oven to 180°C.
- After 1 hour, cut the dough into 4 squares, each 10 cm square, and work them diagonally in half.
- Bake at 180°C for 20 minutes.
- Once the shortbread triangles have cooled, whip the cream in a mixer for 3-4 minutes, then pipe it into a pastry bag using a small plain tip.
- Arrange the shortbread triangles, topping them with dots of cream and finishing with meringue pieces.
