Name: Chocolate Lemon Cream With Orange Cardamom Syrup
Ingredients: 2.5 oz 70 g Dark couverture chocolate; 1 Egg yolk; ¾ oz 20 g Simple syrup (see p. 40); ¾ cup 200 ml Heavy cream; 7 tbsp 100 ml Whipped cream; 2 tsp 1 cl Amaretto; ¼ cup 110 ml Lemon juice; 2 Sheets gelatin; 1 tbsp 15 g Vanilla sugar; 1 tbsp 15 g Granulated sugar; ⅓ cup 90 ml Whipped cream; 2 tsp 1c Cointreau; About 9 oz (250 g ganache glaze (see p. 43)); 2 cups 500 ml Orange juice; 2 tbsp Honey; Cardamom seeds or powder

Place the tartlet rings on a baking sheet lined with parchment paper and chill.
For the chocolate mousse, melt the chocolate in a double boiler, remove from heat, and mix in simple syrup and egg yolks.
Stir in heavy cream, then fold in whipped cream and season with amaretto.
Fill the baking rings halfway and place in the refrigerator to firm for about half an hour.
For the lemon mousse, heat some of the lemon juice with vanilla and granulated sugar.
Add cold water to the gelatin, remove excess, and dissolve in the warm lemon juice.
Stir in the rest of the lemon juice and chill.
As soon as the mixture begins to gel, fold in the whipped cream, flavor with Cointreau, and spread on top of the chocolate mousse.
Place in the refrigerator for another ½ hour.
Melt the prepared ganache glaze in a double boiler, remove from heat, and cool to room temperature by placing in the refrigerator for a short time.
Pour over the tartlets and chill in the refrigerator for 4–5 hours.
For the orange cardamom syrup, reduce the orange juice, cardamom, and honey until it is thick.
Cool to room temperature.
Remove the chilled tartlets from the rings and pour the syrup around them on plates.

Chocolate Lemon Cream With Orange Cardamom Syrup

Ingrediënten

Ingredients for 6 Tartfets (2½in (6cm) diameter)

For the Chocofate Mousse

For the Lemon Mousse

For the Orange Cardamom Syrup

Instructies

Notes / Tips / Wine Advice:

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