Ingredients
Lemons sablé
115g butter
50g icing sugar
20g almonds ground,
1 pinch of salt
1½ egg yolk
3ml brown rum
1g baking powder
120g flour
zest of 2 lemons
Lemon jelly
30ml lemon juice
10ml lime juice
40ml mineral water
20g sugar
¼ vanilla pod
zest of ½ lemon
1 sheet gelatine soaked in cold water
Praliné parfait
40g sugar
15ml mineral water
½ sheet of gelatine soaked in cold water
2 egg yolks
30g hazelnut-almond paste
10g hazelnut paste
140ml whipped cream
To serve
Meringue
Caramelised hazelnuts
Method
Lemons sablé
Whisk the butter until frothy, add the remaining ingredients and knead into a dough. Then chill for 1 hour. Roll out the dough and cut it into four rectangles. Bake in the oven at 180C for 6 minutes.
Lemon jelly
Bring all ingredients, except the gelatine, to a boil. Then stir in the soaked gelatine. Leave to cool in the fridge. Once the jelly has set, stir with a whisk and pour into an icing bag.
Praliné parfait
Bring sugar and water to a boil until the syrup produces big bubbles (120C), then dissolve the gelatine in it. Whisk the yolks until frothy and fold in the sugar syrup in fine threads. Gradually stir the egg mixture into the two pastes to avoid lumps. Finally, fold in the whipped ream. Fill into a form and freeze for at least 24 hours.
To serve
Cut the parfait in the appropriate form, place on the sablé rectangles and garnish to taste with lemon jelly, meringue and caramelised hazelnuts.
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