Ingredients
Strawberry Syrup
Genoise
Lemon Curd Spheres
Directions
- 1
In a clean jar, place strawberries and sugar in alternating layers. Refrigerate and shake the bottle once a day for 5-7 days until the strawberries release their juice and all the sugar dissolves.
- 2
Combine lemon juice, zest, and sugar in a pot on very low heat. Beat eggs lightly and set aside.
- 3
Once the lemon mixture is around 32°C, add the eggs and keep stirring with a spatula so the mixture doesn’t curdle. Cook to 80°C, strain and transfer to a bowl.
- 4
Melt gelatin in microwave and whisk into the curd and allow to cool.
- 5
Once the mixture is around 35-37°C, add butter and blend with a stick blender.
- 6
Pour into 4 cm half sphere silicone molds and freeze until completely hard.
- 7
Preheat your oven to 180°C or 165°C fan forced. Line six 4-inch cake rings with parchment paper.
- 8
Whisk eggs and sugar together over a double boiler over low heat until the sugar dissolves and the mixture is around 40°C. Leave butter to melt in the double boiler turned off.
- 9
Use a hand mixer to whisk the eggs *just* as soon as the eggs can form ribbons when you lift your whisk. The ribbons should be visible for 5-10 seconds before they disappear. Do not overmix genoise batter.
- 10
Sift flour in and very gently fold using a silicone spatula until no dry lumps remain.
- 11
Add a spoon of the batter to your butter and mix until combined. Pour back into the batter and gently fold.
- 12
Transfer to a piping bag and pipe evenly into the cake rings. Bake for 15-18 minutes or until the tops bounce back when pressed lightly.
- 13
Once cooled, slice the genoise in half.
