Makes: 1 frame 40x60cm
  • Good to go
  • Good for freezing
Redefine desserts with this amazing recipe
Redefine desserts with this amazing recipe
Shelf life:
3 days
+3 Celsius
Containing: 5 Components

Biscuit 2 trays

Ingredients: Biscuit 2 trays

  • 430 g
    Whole egg
  • 230 g
    Invert sugar
  • 430 g
  • 210 g
    icing sugar
  • 5 g
  • 17 g
    baking powder
  • 130 g
  • 280 g

Preparation: Biscuit 2 trays

  1. In the robot coupe mix the eggs, inverted sugar.
  2. Add the flour siefted with salt, baking powder and milk.
  3. Add the melted MGLA. Let the sponge rest 24h in the fridge. 
  4. Spray the sponge on silpat and bake at 220/230 Celsius for 6/8 mns.


Crushed lemon and mandarin jelly

Ingredients: Crushed lemon and mandarin jelly

  • 580 g
    crushed lemon puree sicoly
  • 320 g
    mandarin puree
  • 180 g
    Caster sugar
  • 90 g
    Caster sugar
  • 30 g
    Pectin NH

Preparation: Crushed lemon and mandarin jelly

  1. Mix the 90g of sugar with the pectin NH. 
  2. Boil the crushed lemon puree with the mandarin and the sugar, add the pectin-sugar and boil again 1mns.
  3. Pour into a 40x60 frame with a silpat. 
  4. Set outside before freezing.


Zephyr and lemon light mousse

Ingredients: Zephyr and lemon light mousse

Preparation: Zephyr and lemon light mousse

Bloom the gelatin 


  1. Boil the milk with the lemon zests. Infuse for 5mns. Strain and add the gelatin. 
  2. Pour over the chocolate and cocoa butter and create an emulsion. 
  3. At 30 Celsius fold the cream.

1st layer : 1200g 

2nd layer : 500g 

Extra bitter whipped ganache

Ingredients: Extra bitter whipped ganache

  • 450 g
  • 50 g
  • 50 g
    Invert sugar
  • 380 g
    Extra bitter
  • 900 g

Preparation: Extra bitter whipped ganache

  1. Boil the small amount of cream with the glucose and inverted sugar.
  2. Melt the chocolate and pour over the it the hot liquid. 
  3. Mix to create an emulsion.
  4. Add the rest of the cold cream.
  5. Store in the fridge overnight.


Assembling and finishing

  1. Place the sponge in a frame. Pour 1200g of mousse.
  2. Place the second layer of sponge.
  3. Place the frozen jelly on top and add 500g of mousse. Freeze.
  4. Whipped the ganache and pipped it using a 14mm nozzle. 
  5. Spray in one direction the frame with dark spray. 
  6. Cut 8x3 for individual portions.


Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges