INGREDIENTS
- for 4 persons.
Biscuit : - 3 eggs
- 150g sugar
- 30g flour
- 50g potato starch
- salt
- Lemon Cream :
- 2 lemons
- 2 eggs
- 125g sugar
- 50g butter
- 15 cl of liquid cream
- 80g dark chocolate
INSTRUCTIONS:
Prepare the cream: finely grate the zest of one lemon and squeeze the juice from the lemons. In a bowl, whisk the eggs with the sugar; add the butter in pieces, the zest and 5 tablespoons of lemon juice.
Place the bowl over a saucepan of hot water and cook in a bain-marie while whisking for 15 minutes. Place in the refrigerator.
Preheat the oven to 140°C. Butter the baking sheet.
Prepare the biscuit: break the eggs, separating the whites from the yolks. Whisk the yolks with 100 g of sugar until the mixture whitens. Add flour and cornstarch.
Beat the egg whites with a pinch of salt and gradually pour in the rest of the sugar while whisking. Incorporate the egg whites into the batter and spread it on the baking sheet. Bake and cook for 25 minutes.
Take out of the oven, gently remove the biscuit and place it on a clean damp cloth. Cover with the plate.
Bring the cream to a boil. Break the chocolate into pieces in a bowl, pour the boiling cream over it and mix until the mixture is smooth.
Spread the lemon cream on the biscuit then roll it up with the kitchen towel. Coat the biscuit with melted chocolate and set aside until ready to serve.
