Ice lemon terrine
To make this dessert terrine of lemon cream for a refreshing dessert, follow our easy recipe.
1. Chop the candied lemon peel finely. Pour the lemon juice in a pan. Add the granulated sugar and 5 cl of water. Bring to a boil and reduce the heat. Leave to cook for 10 minutes.
2. Whisk the egg whites until they are firm. Whisking continuously, drizzle the lemon syrup. Continue to whisk until the mixture cools. Set aside.
3. Melt the nougat and mix gently into the previous mixture.
4. Whip the cream into chantilly and incorporate into the nougat meringue then add the candied lemon zest. Mix gently.
5. Line the terrine mould with parchment paper and fill in the preparation. Place in the freezer for 2 hours.
6. Remove from the freezer 10 minutes before serving, unmold in a dish. Serve thick slices.
Our baking tip: Before serving, sprinkle with toasted almonds.
Photo credit: Sucré Salé
