© Alain Maigre
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 Pressé
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.
