Lemons sablé

115g butter

50g icing sugar

20g almonds ground,

1 pinch of salt

1½ egg yolk

3ml brown rum

1g baking powder

120g flour

zest of 2 lemons

Lemon jelly

30ml lemon juice

10ml lime juice

40ml mineral water

20g sugar

¼ vanilla pod

zest of ½ lemon

1 sheet gelatine soaked in cold water

Praliné parfait

40g sugar

15ml mineral water

½ sheet of gelatine soaked in cold water

2 egg yolks

30g hazelnut-almond paste

10g hazelnut paste

140ml whipped cream

To serve


Caramelised hazelnuts


Lemons sablé

Whisk the butter until frothy, add the remaining ingredients and knead into a dough. Then chill for 1 hour. Roll out the dough and cut it into four rectangles. Bake in the oven at 180C for 6 minutes.

Lemon jelly

Bring all ingredients, except the gelatine, to a boil. Then stir in the soaked gelatine. Leave to cool in the fridge. Once the jelly has set, stir with a whisk and pour into an icing bag.

Praliné parfait

Bring sugar and water to a boil until the syrup produces big bubbles (120C), then dissolve the gelatine in it. Whisk the yolks until frothy and fold in the sugar syrup in fine threads. Gradually stir the egg mixture into the two pastes to avoid lumps. Finally, fold in the whipped ream. Fill into a form and freeze for at least 24 hours.

To serve

Cut the parfait in the appropriate form, place on the sablé rectangles and garnish to taste with lemon jelly, meringue and caramelised hazelnuts.

Find out more about Chef Knogl and the award-winning Cheval Blanc