1 quantity of Alhambra Chocolate Sponge (see Variation, page 67)
1 quantity of Hazelnut & Almond Dacquoise (see pages 76–77) made with the addition of 130g (4¾ oz) each of chopped roasted almonds and hazelnuts
1 quantity of Basic Macaron (see page 296) but replace the raspberry powder with 18g (¾ oz) freeze-dried lemon powder
½ quantity of Lemon Curd (see pages 96–97) made with 3g (1/8 oz) leaf gelatine
1 quantity of Dark Chocolate Mousse (anglaise method) (see page 101)
300g tempered white chocolateused to make 14 Combed Waves (see page 128)
1 quantity of Dark Chocolate Ganache Glaze (see page 107)
Edible gold leaf to decorate
250ml lemon juice
125g caster (superfine) sugar
½ vanilla pod (bean) split lengthways
100g milk chocolate (35% cocoa solids) finely chopped
100g dark (bittersweet) chocolate (70% cocoa solids) finely chopped
60ml lemon juice
100ml whipping (pouring) cream
12gunsalted butter softened
You will also need…
one 54 x 9cm (21½ x 3½ inch) entremet mould
First, prepare the lemon syrup. Put the lemon juice, water, sugar and vanilla seeds and pod (bean) into a saucepan and bring to the boil. Leave to cool.
Next, prepare the sponge & dacquoise. Preheat the oven to 190°C (375°F/Gas 5). Prepare and bake the Alhambra Chocolate Sponge, then lower the oven temperature to 170°C (325°F/Gas 3).Prepare the dacquoise, spreading the chopped roasted nuts onto the baking tray (sheet) before topping with the dacquoise mixture. Bake as instructed.
Prepare the lemon macaron, ganache & curd.Prepare and bake the macarons using the freeze-dried lemon powder instead of raspberry powder.
To make the ganache, put the chopped chocolates in a mixing bowl. Put the lemon juice in a pan and bring to the boil. Put the cream in a separate pan and bring to the boil. Pour the cream over the chopped chocolate and mix until a smooth consistency is formed. Mix in the lemon juice and lastly the softened butter until smooth. Leave on the side until required.
To make the curd, soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze the gelatine to remove excess water (see page 31). Prepare the Lemon Curd as instructed, but add the soaked gelatine just prior to adding the butter. Reserve 100g (3½ oz) of the curd to sandwich the macarons and place in an airtight container in the fridge to set until required.
Begin assembly andmake the chocolate mousse.Cut the cooked dacquoise to fit the base of the 54 x 9cm (21½ x 3½ inch) entremets mould and place it on a tray lined with silicone (baking) paper. Cut the chocolate sponge into two 54 x 9cm (21½ x 3½ inch) rectangles to fit the base of the entremets mould. Place these on another tray lined with silicone baking paper.Place the entremet mould over the dacquoise ensuring the mould sits flat on the tray. Spoon in the prepared lemon ganache (1) and spread out evenly. (2) Top with one layer of the chocolate sponge (3) and soak with the lemon syrup. (4).Spoon the remaining prepared lemon curd into the entremet mould (5) and spread out evenly (6). Top with the remaining layer of chocolate sponge (7) and soak well with the lemon syrup. (8) Transfer to the fridge while you make the mousse.
Prepare the chocolate mousse. Remove the citrus slice from the fridge and top up with the mousse (9) and level off. (10) Transfer to the freezer to set for at least 4 hours.
To finish temper the chocolate and make the decorations as instructed, then leave in a cool, dry place to set for 2 hours.Prepare the Dark Chocolate Ganache. Glaze and cool to about 30°C (86°F). Take the citrus slice from the freezer and demould. Place on a chopping board, pour the glaze on top and spread out evenly. (11) Return to the fridge to set for 10 minutes. Meanwhile, sandwich the lemon macarons with the reserved lemon curd.Remove the citrus slice from the fridge and cut into 3.5cm (1¼ inch) portions and trim the top and bottom edges. (12) Place on a serving dish, then leave to defrost for at least 2 hours in the fridge before serving.
When ready to serve, decorate with the lemon macarons, white chocolate Combed Waves and edible gold leaf.
Patisserie by William and Suzue Curley, £40 Jacqui Small