$18.00 AUD
$18.00 AUD
In stock
Not available for delivery. In store purchase only.
A wholly natural recipe: without any flavour added, nor colour, nor preservative: or 100% of fruit. A strict selection of fruits and harvest when fruit is fully ripe – the guarantee of a constant quality!
Ravifruit Ground Lemon consists of 70% lemon pulp and 30% sugar. Lemons are macerated together with lemon peel, and slightly sweetend to balance acidity and lemon oils.
An exceptional lemon and chocolate tart recipe by Kirsten Tibballs, embracing Callebaut Gold Caramel Couverture.
Kirsten Tibballs
09/06/2020
Advanced
45 mins
Yeild 2
3 hours
These moulded chocolates have a tangy lemon ganache, pairing well with the sweetness of the caramel and the milk chocolate.
Note* Tiem To Prepare Takes 70mins Plus 24 hours to produce.
Kirsten Tibballs
10/02/2017
Intermediate
25 mins
Yeild 90
1 hour 10 mins
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Kirsten Tibballs
15/04/2015
Advanced
52 mins
Yeild 3 Entremets
3 hours 40 mins
This lemon curd is made using gelcrem hot, a product that allows it to be either frozen or baked without any changes to the curd’s properties.
Guillem Corral
29/10/2019
Beginner
9 mins
Yeild 827g
15 mins
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