Coco and lemon daquoise

Whip the egg whites and sugar firmly. Sift the icing sugar, the Cesarin lemon peel Fruit HG, and the powders together. Gently mix the 2 masses and frame on a 40x60 plate. Bake for 18 minutes at 170°C.

Sourcherry TuttaFrutta

Mix together lemon peel cubes Fruit LWA  and Special Sourcherry TuttaFrutta.

Vanilla whipped ganache

Stir the egg yolk with the sugar. Boil the cream, milk, and vani Ila beans together and sieve aver the egg mixture. Bring back to the pan and cook at 82°C. Pour directly aver the chocolate and gelatin massa and emulsify. Leave it to cool down in the fridge overnight and whip it again before using.

Crunchy chocolate grazing anhydrous 

Roast the almond pieces until golden color. Melt the chocolate to 45°C. Add the oil, anhydrous butter to the chocolate and stir untiI homogeneous. 
Pre-crystalized the glazing to 25° Add the roasted almond pieces and glaze the products.

Note: Always glaze a product which is at room temperature and leave it to crystallize to 16°C.

Assembly

Place a daquoise in the bottom ofthe finger silicone molds. Fili with vanilla whipped ganache, and add Special Sourcherry TuttaFrutta Cesarin in the center.
Close with another daquoise and freeze. Unmould, dip in the crunchy glaze and decorate the top with extra whipped ganache.