Saturday, September 3, 2011

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

Lemon Vanilla Créme with Mint Purée & Hazelnut Sable

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

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


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.

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.

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1 comment:

Alexander said...

WOW! It looks yammy!Tasty!!!!