Sort ingredients
mommyrecipes
QR Code
Listen
Pdf
Mix the lemon juice, zest, sugar, 2 eggs and 1 egg yolk in a saucepan and cook over heat until thickened.
Add 30g of butter and stir until combined.
Strain the lemon cream to remove the zest, cover with plastic wrap and chill.
Melt the 150g of white chocolate and mix with the 120g of prepared lemon cream.
Cover and refrigerate for at least 2 hours.
Remove the lemon ganache from the fridge and whip with 300g of cold heavy cream until light and fluffy.