Sometimes I do get non-chocolate related cravings, and this is definitely one of them. After weeks of business trips, from China to Germany, from room service to X’mas market fare, I was just looking forward to making my own dessert and eating it.Since I still have some Sicilian lemons sitting in my fridge, I decided to use them to make these simple lemon cheesecake domes. The filling is a mini dome of lemon cream, which is covered by a layer of Johan Martin’s lemon cheesecake mousse, and glazed using my regular white chocolate mirror glaze. And since I was too lazy to make my regular cheesecake crust, I decided to just use up the pâté friable sitting in my freezer.
And just to dress it up a little, each dome is piped with a generous portion of crème chantilly and topped with a little piece of gold leaf. Ahh, blissfulness if spending the weekend at home, eating homemade dessert.
Makes 6 petit gâteau
For the lemon cream
55g caster sugar
Grated zest of 1 unwaxed lemon
50g eggs (roughly 1)
40ml freshly squeezed lemon juice
75g unsalted butter, at room temperature
1) Place the sugar in a bowl and zest the lemon onto the sugar. Using your hands, rub the zest with the sugar until the mixture is moist and grainy.
2) Add eggs and lemon juice and mix well.
3) Heat the lemon mixture over a bain-marie, whisking continuously, until it reaches a temperature of 83C.
4) Remove the bowl from the bain-marie and allow the mixture to cool to 60C, before adding pieces of the butter.
5) Blend the mixture using a handheld immersion blender on high speed to burst the fat molecules.
6) Divide lemon cream into 6 small dome molds of 16g each. This recipe makes more than required.
For the lemon cheesecake mousse
225g cream cheese
23g icing sugar, sifted
Zest of one lemon
35g egg yolks
6g gelatine powder bloomed in 36g water
70g whipped cream
1) Make a pate a bombe by cooking the sugar and water to 119C and whisking into the egg yolks until room temperature.
2) Warm the cream cheese, icing sugar and lemon zest in a bain-marie and stir until smooth.
3) Add the gelatine mass into the cream cheese mixture and stir until gelatine is fully melted.
4) Fold the pâté a bombe into the cream cheese mixture.
5) Gently fold the whipped cream into the cream cheese mixture.
6) Fill 50g of mousse into each dome mold then allow to set in the freezer for 4 minutes.
7) Put a frozen lemon cream mini dome into the middle of each dome, then add another 12g of mousse into each cavity, then smooth over.
8) Leave to freeze.
6 baked pâte friable 7cm discs
10g icing sugar
100g heavy cream, very cold
Gold leaf for decoration, optional
1) Prepare the mirror glaze by heating it, adding the colouring, strain, then allow to chill to room temperature.
2) Remove mousse from freezer. Unmold the frozen cakes.
3) Pour over the yellow-tinted white chocolate mirror glaze.
4) Place each glazed cakes on a baked pâte friable disc.
5) Whip icing sugar together with heavy cream until stiff peaks form. Pipe the whipped cream on the dome and decorate with a sliver of gold leaf.