Shortbread biscuit with lemon and mango by Matthieu Carlin

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The perfect dessert to do at home.

Fresh, delicious and greedy!

Shortbread biscuit with lemon and mango by the pastry chef of Hôtel de Crillon, Matthieu Carlin.

Ingredients for 5 persons: 

  • Breton shortbread :
    – 60g of egg yolk (2 yolks)
    – 100g caster sugar
    – 180g of flour T55
    – 6g baking powder
    – 1.5g of fine salt
    – 130g of butter ointment
  • Lemon cream BASE :
    – 40g of lemon juice (about 1 big organic lemon)
    – 1/2 lime zest
    – 50g of eggs (1 whole egg)
    – 55g caster sugar
    – 50g of butter
  •  Lemon Mousse :
    – 150g of BASE
    – 240g of whipped cream
    – 1.5 leaves of fish gelatin (3g of gelatin)
    – 1/2 lime juice and 1/2 lime zest
  • Mango slices: 1 mango
  • Dressing and decoration :
    – 1 lime
    – 1 passion fruit
    – 1 Iranian black lemon
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