Chef Yevhen Klopotenko shared a recipe for an extremely delicious dessert.
There are some types of desserts that everyone likes, but for some reason they are afraid to cook at home, because they think it is very difficult. One of these desserts is fondant. It’s impossible not to love the chocolate fondant with its hot, appetizing liquid filling, which flows like lava. And I thought, have you ever tried lemon fondant? If so, you should fall in love with it, and if not, go ahead and cook it today.
Lemon fondant has the same principle of preparation as chocolate, but the cookie will flow tender lemon curd – it’s incredibly beautiful and very tasty. With its slight acidity, lemon curd seems to have been created to shade a sweet, lush sponge cake. And you will see for yourself that the recipe for lemon fondant, although time consuming, is not as complicated as you might imagine. In my opinion, these lemon desserts are very refreshing after a delicious lunch or dinner.
To make a delicious lemon fondant or lavakeik, as it is also called, you need to cook lemon curd and freeze it. Then make a simple biscuit dough, put molds in it and add a Kurdish ball. Bake for 10-12 minutes and enjoy an incredibly tender dessert with a wonderful lemon flavor.
Secrets of cooking lemon fondant
For the lemon fondant to be perfect, there are some basic rules. For the structure of the lemon curd to be perfect, you need to strain the lemon juice through a colander, removing any lemon particles or stones that may get into it. When making Kurdish beer, it’s important to make sure the bowl doesn’t touch the water under any circumstances; the Kurdish must be prepared at the expense of steam. The finished Kurdish should be covered with cling film, but not just the bowl with it, and for the film to touch the same Kurdish, it will protect it from the weather. I advise you to sift the cookie flour before, it will help to make the finished dessert more lush and tender. Also, be sure to preheat the oven to 180 degrees and then put the fondant to bake. Bake the desserts in the oven for only 10 minutes, and if you put the fondant in an oven that is not yet preheated, they will be raw.
For the cookie:
1. Prepare all the ingredients to make a delicate lemon fondant.
2. In a bowl, grate 2 lemons. Try not to cling to the white part, it can give bitterness. For now, set aside the bowl with the grater. I advise you to pre-water the lemons with boiling water to remove any substances that could be treated with the skin.
3. Let’s start with the preparation of the lemon curd. Squeeze the juice of these two lemons in a fireproof bowl, it should be about 120 ml. To get rid of the stones and lemon slices, you can strain the juice through a colander.
4. Add 100 g sugar and 50 g butter to the lemon juice in a bowl.
5. Boil water in a saucepan and place a bowl of juice, sugar and butter on top so that it does not touch the surface of the water. Stir the mixture with a blender in the steam bath until the sugar dissolves. Add 1 egg and 1 egg yolk. Don’t throw away the protein, we’ll need it to make a cookie.
6. Continue to stir the curd in the steam bath until it thickens, it will take about 10 minutes.
7. Pour the curd into another bowl and cover with cling film, that is, so that the film touches it. Put in the freezer for two hours.
8. When the curd has hardened, make a ball with a spoon, place it on a table covered with parchment and return to the freezer for another 1 hour.
9. For the biscuit, mix in a bowl 3 eggs and 1 remaining egg white. Add 120 g of sugar. Beat with a blender until the dough increases slightly in volume. Add the lemon zest, which we rubbed before, to the bowl and beat the mixture a little again.
10. Add 180 g of flour and mix gently with a spatula so that the structure is the same air.
11. Pour 120 g butter into a saucepan and pour into a bowl with the batter. Stir gently again with a spatula until the structures come together.
12. Grease the fondant cans with a little butter and sprinkle with powdered sugar. Shake a little and pour in the excess powder. Divide the dough into shapes so that there are still about 2 cm above, because the cookie will rise a little.
13. Next, place a scoop of lemon curd in the freezer on each form and press lightly so that the ball falls into the dough. But do not press too hard, the ball should remain approximately inside the fondant, not near the top or bottom. Bake the lemon fondant in a preheated oven at 180 degrees in convection mode for 10-12 minutes. Allow the finished fondant to cool slightly, then remove them by carefully inverting the molds. If the fondant does not fall out of the mold, lightly touch the bottom of the molds or place them in the mold for a few seconds with hot water, but so that it does not stick to the molds. Sprinkle powdered sugar to taste with prepared lemon fondants.
It’s easy to cook!
More recipes on klopotenko.com, as well as on the air of the program “Breakfast with 1 + 1” and “Breakfast. Weekend”.