Lemon cremeux with calamansi mousse, crunchy coconut and elderflower whipped meringue

UCC Coffee UK & Ireland

UCC Coffee UK & Ireland

Standard Supplier 30th November 2017
UCC Coffee UK & Ireland

UCC Coffee UK & Ireland

Standard Supplier

Lemon cremeux with calamansi mousse, crunchy coconut and elderflower whipped meringue

Recipe for Lemon cremeux with calamansi mousse, crunchy coconut and elderflower whipped meringue from pastry chef, Sarah Hartnett. The dessert is paired with a light roast coffee by Gareth Davies, head of coffee excellence at UCC Coffee.


  • Lemon sacher sponge:
  • 250g melted butter
  • 180g ground almonds
  • 90g lemon sugar (90g sugar, 9g lemon zest)
  • 200g eggs
  • 120g egg yolks
  • 10g lime zest
  • 70g candied lemon peel
  • 180g egg white
  • 90g sugar
  • 160g flour, plain
  • 60ml lemon juice
  • Lemon crunch shortbread:
  • 180g butter
  • 10g icing sugar
  • 60g ground almonds
  • 60g sugar
  • 6g salt
  • 280g plain flour
  • 50g whole egg
  • Roasted coco:
  • 25g calamansi puree
  • 35g caster sugar
  • 70g coconut, desiccated
  • Crunchy coconut:
  • 80g paillette feuilletine
  • 130g tempered cocoa butter
  • 450g lemon crunch shortbread (from recipe on the right)
  • 120g roasted coco (from recipe on the right)
  • Calamansi cremeux:
  • 125g calamansi puree
  • 2 lime zest
  • 40g sugar
  • 150g eggs
  • 4g gelatine
  • 130g white chocolate
  • 5g cocoa butter
  • Calamansi mousse:
  • 30g puree
  • 75g sugar
  • 15g custard powder
  • 300g calamansi puree
  • 100g cocoa butter
  • 260g Italian meringue
  • 750g whipped cream
  • Elderflower foam:
  • 150g puree (elderflower juice)
  • 160ml water
  • 125g sugar
  • 12g gelatine
  • Lemon juice (to taste)
  • To serve:
  • 300g white chocolate (for Yellow IBC spraying chocolate)
  • 100g cocoa butter (for Yellow IBC spraying chocolate)
  • IBC yellow Power Flowers (for Yellow IBC spraying chocolate)
  • Calamansi mousse (from recipe to the right)
  • Elderflower foam (from recipe to the right)
  • Tempered chocolate decorations


Lemon sacher sponge:
Put the almonds, lemon sugar, eggs, and yolks into a robot coupe and blend. Transfer to a bowl and add the lime zest and candied lemon peel. Whip the egg white and sugar to a meringue and fold into the mixture. Add the sieved flour and cold melted butter, mix well. Spread onto a 40x60mm tray 4mm thick. Bake at 200°C for 8 minutes approx. Soak with lemon juice once cooked, cool then cut to size of mould.
Lemon crunch shortbread:
Mix all ingredients together. Spread onto a silpat mat and bake at 160°C for 12 minutes. Leave to cool.
Roasted coco:
Mix ingredients together and bake at 150°C for 15 minutes approx.
Crunchy coconut:
Mix together and spread onto the lemon sacher sponge.
Calamansi cremeux:
Cook calamansi, lime, sugar and eggs to 85°C. Add the soaked gelatine. Pour onto the chocolate and cocoa butter. Blend with a hand blender and leave to cool to 30°C. Pour onto the lemon crunch base and leave to set.
Calamansi mousse:
Mix the 30g puree, sugar and custard powder together. Boil the other 300g puree add together and boil. Cook to ensure custard powder is sufficiently cooked. Take off the heat, add the cocoa butter and cool to 30°C. Fold in the Italian meringue. Add the whipped cream. Pipe onto the set cremeux in the mould.
Elderflower foam:
Boil the puree, water and sugar together. Add the soaked gelatine and lemon juice (to taste). Leave to cool and set. Whisk on a machine with a whisk until it forms a meringue. Pipe into moulds, blast freeze and remove when frozen.
To serve:
Demould the entremets with a heat gun. To make the yellow IBC spraying chocolate, melt the white chocolate and cocoa butter, then using a blender add the yellow IBC Power Flowers to achieve desired colour. Spray through a gun at 35°C, leave to set before moving. Pipe calamansi mousse, arrange the elderflower foam and tempered chocolate decorations on top. Serve at 12°C with a light roast coffee.

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