Directions

Tiger Biscuit

1. Preheat the oven to 170°C.
2. Melt the butter in the microwave.
3. In a blender (or mixing bowl fitted with a paddle), mix the almond powder, gluten-free flour, sugar, and invert sugar.
4. Add the liquid egg whites (not whipped).
5. Add the melted butter (max 45°C) and mix until smooth.
6. Fold in the diced lemon peel strips.

7. Fill into Pavoni Formaflex silicone mould "Savarin" FR015 and bake at 170°C for 10–12 minutes, until a toothpick inserted comes out clean.

Lemon Cream

1. Soak the gelatin leaves in plenty of cold water until fully hydrated.

2. In a saucepan, heat the Capfruit Lemon juice and pulp Frozen Fruit Puree and sugar together.

3. In a separate bowl, whisk the eggs, then gradually pour the hot lemon mixture over the eggs while whisking continuously.
4. Return the mixture to the saucepan and cook to 82–84°C, stirring constantly.

5. Remove from heat, add the gelatin sheet, and mix until fully dissolved.

6. Cool the mixture down to 40–45°C.
7. Add the butter (cut into cubes) and blend with a hand blender until smooth and fully emulsified.
8. Cover with plastic wrap directly on the surface and refrigerate until fully set.