Top Recipe - Matthew Peterson's Lemon Vanilla Créme with Mint Purée & Hazelnut Sable

Lemon Vanilla Créme with Mint Purée & Hazelnut Sable

Cream:
200 grams lemon juice
200 grams sugar
200 grams whole egg
3 grams agar
270 grams butter

Sable:
200 grams butter
200 grams sugar
200 grams all purpose flour
200 grams hazelnut flour
1 pinch of salt

Crème Fraiche:
1 cup crème fraiche
1 cup heavy cream
1 teaspoon vanilla

Mint Puree:
100 grams mint
500 grams Neutral Glaze
50 grams lemon juice

DIRECTIONS

Cream:
1. In a medium saucepot combine all ingredients except the butter.
2. Boil for three minutes. Add in butter and stir well. Strain through sieve.

Sable:
1. Cream butter and sugar, add salt. Add hazelnut flour. Add all purpose flour.
2. Bake at 350 degrees Fahrenheit until golden brown. Chop coarsely.

Crème Fraiche:
1. Combine all ingredients and whip to fluffy. Reserve in fridge.

Mint Puree:
1. Puree all ingredients in a blender. Strain and reserve.

© 2011 CHEF MATTHEW PETERSEN
Posted on AllTopChef.com