Utensils
- a round cookie cutter
- a ball-shaped mould
1. Sweet shortcrust pastry
In the bowl of the mixer, add the butter, icing sugar and Guérande salt. Sand everything. Add the almond powder and eggs, then the flour. Set aside in the refrigerator, minimum 30 minutes. Roll out the dough to a thickness of 3-4 mm and cut out with a triangle cookie cutter. Bake at 165°C for 12 to 15 minutes.
2. Genoa bread
Put the marzipan in the microwave to loosen it up. Beat in the eggs one by one with a mixer and whisk until completely cool. Stir in the melted butter, then the baking powder, and finally the lemon juice and food coloring. Bake in a ball-shaped mould at 160°C for 12 minutes. Remove from the oven and place in the freezer for easy removal from the mold.
Roll out the sweet dough and cut out with a round cookie cutter. Fill on the reverse side of the small brioche moulds. Bake at 165°C for 20 minutes.
3. Editing
Cover the sweet pastry bases with cocoa butter to isolate them. Poach the lemon curd inside. Place the Genoa bread balls, a few chopped fresh basil leaves and finish with an Italian meringue. Blowtorch everything and garnish with a few basil leaves and lemon cream tips.
