Preview

# soft lemon cookie, whipped cream and lime zest

Brunch, Vegetarian, Cream, Biscuit Dough, Fruits

Soft cookies with a lime whipped cream for every bite.

Note

Use an ice cream scoop or a tablespoon to help you form balls. The more consistent you can be with the size of your balls, the better they will cook.

Ingredients

Recipe for 4

Lemon cookies

60 Gr

Sugar

1 Unit(s)

Lemon zests

35 Gr

Melted butter

1 Unit(s)

Egg

12 Ml

Lemon juice

120 Gr

Flour

3 Gr

Baking powder

0.50 Pinch(es)

Salt

Cookies finition

1 Cup(s)

Sugar

1 Cup(s)

Icing sugar

Chantilly cream

200 Ml

35% whipping cream

50 Gr

Sugar

1 Unit(s)

Lime zest(s)

Preparation time: 20 min

Preheat your Oven at 400 °F

Lemon cookies

In a bowl, combine the sugar and lemon zest, mix between your fingers to crush the zest on the sugar, you will release the essential oils of lemon.

Finition

Add the melted butter COLD, the egg and the lemon juice, mix with a whisk. Finally add the flour, the yeast and the salt (all sift together).

Finalize the mixture with the whisk or a spatula, make sure it is homogeneous.

Protect the mix with a cling film, let it rest in the fridge for 2 hours ideally.

Then form balls of cookie between your fingers (like a golf ball), pass them in the sugar and then in the powdered sugar, place them on the baking sheet.

Bake for 10 minutes.
Chantilly

In a very cold and dry bowl, pour the cream and the sugar, whip the cream, until you obtain spades (bird's beak), reserve the whipped cream in the refrigerator.
Assembly

In a plate or bowl, make beautiful rosettes of whipped cream, place two cookies per person on the sides of the whipped cream.

Sprinkle here and there with lime zest.