Cédric Perret's squeezed lemon

Cédric Perret, head pastry chef at Clair de la Plume in Grignan, has created a masterly lemon dessert: a quenelle of lemon cream with a heart of Nyons olives, coated in Elianza Ivoire chocolate, surrounded by a lemon mousse, herb gels and olive oil.

This recipe for Lemon Pressé is by Cédric Perret, pastry chef at Le Clair de la Plume restaurant in Grignan. Discover the ingredients and step-by-step preparation instructions.

Serves 10
Preparation time: 1 h 45
Cooking time: 20 minutes
Freezing: 2 hours

Ingredients for Le citron pressé by Cédric Perret

A goldsmith's dessert featuring lemon cream, mousse and gel, combined with Nyons olive, coriander, tarragon and Elianza Ivoire chocolate.

For the olive heart

80 g Nyons olive affinade
23 g topping

For the lemon cream

60 g lemon juice
1 large egg
60 g sugar
60 g butter
2 g gelatin
10 g water
40 g cream

For the crumble

55 g butter
55 g almond powder
55 g brown sugar
55 g T55 flour

For the lemon mousse

140 g lemon cream
30 g cream

For the herb gel

70 g agar-agar
4 g lemon juice
6 g sugar
4 g coriander
4 g tarragon
4 g lemon balm
40 g water

For the lemon gel

10 g sugar
30 g lemon
0.6 g pectin

For the coating

66 g "Elianza" Ivory chocolate
44 g cocoa butter
16 g feuillantine

For the oil

180 g olive oil

Preparing Cédric Perret's Lemon Press&eacute

Here are the steps to follow to make this masterly dessert.

The olive heart

Blend affinade and topping.
Place in 2 cm quenelle-shaped molds and deep-freeze.

The crumble

Mix the butter, almond powder, brown sugar and flour with a mixer.
Bake for 10-15 minutes at 170°C, then crumble.

Lemon cream

Make a cream with the lemon juice, egg, sugar, butter, gelatine and water.
when cold, add the whipped cream.
Pour into 5 cm quenelle molds, inserting the olive heart. Leave to set.

Lemon mousse

Mix the lemon cream with the whipped cream.

Herb gel

Bring agar-agar, lemon and sugar to the boil.
when cold, blend with the herbs.

Lemon gel

Make a marmalade by blanching the lemons 3 times.

Crunchy coating

Heat the chocolate and cocoa butter to 45°C.
Add the crumble.

Finishing and presentation

Turn out the olive-cored quenelles and coat in the crumble coating.
using a 0.3 mm piping bag, spiral-pack the lemon mousse around the coated lemons.
Marble the dessert with the herb gel and lemon gel.
Add the herb leaves and zest a few yellow and lime lemons.
Serve with crumble and a drizzle of olive oil.