Just ate this dessert on a Disney Cruise just last week! The executive chef explained the process but I really wanted to see the process in more detail, so very much appreciated!
Hello.While watching the video and demonstrating the recipe, I coated the mousse with chocolate and then when I refrigerate or freeze it, the chocolate coating cracks or cracks. I don't know why and how to solve it. Can I do it?
Check video at min 13.00 Also you can find this info in the recipe: (Velvet spray - or velvet coating - is a mix of equal quantities of white chocolate and cocoa butter, melted together to a certain temperature, depending on the use. When dipping the lemons, not more than 30C and when spraying around 40-45C.)
it's neat how the velveting spray creates the 'pores' of the lemon skin, making it look more realistic. I swear for a second when you were making the lemon gel, I could smell the lemons! lol. I'm not sure how I'd like mint with my lemon. I am a big lemon meringue pie fan. It was my favorite pie as a child.
Ce mult m-am bucurat sa aflu ca ești romanca! Când am făcut acest desert acum ceva vreme am urmărit videoclipul tău și apoi pe cel al lui Bruno Albouze. Normal ca al tău mi-a plăcut cel mai mult! Am făcut 2 variațiuni ale acestui desert, una originala, iar a doua cu tema tropicala, însă tot in forma de lămâie. Felicitări pt ceea ce faci, te imbratisesz, m-am abonat cu drag! 🌺🥰
