Lemon mousse with candy pineapple and banana sous vide

  • Zitronenmousse mit kandierter Ananas und BananeZitronen Mousse Daniloange
Danilo Ange
Level of difficulty:

For 6 people:

5 lemons
380 gr sugar
9 eggs
1 egg yolk
300 gr cream
1 vanilla stick
300 gr bananas
300 gr pineapples
100 gr caramel
6 puff pastry wafers


Grate the lemon crust, add their juice, sugar, eggs, lukewarm cream with vanilla stick and let them stand for 30 minutes. Pour the mixture in a cooking pouch, cook in the fusionchef bath for 1 hour at 82 °C, and then cool down.
Sift the obtained cream, put half of it in a siphon, and stock it in the fridge for 20 minutes. Put the puff pastry wafers in the plate and add the half part of the cream that you have not put in the siphon before, lay down the fruit cutted into pieces and finish with the lemon cream in the siphon.

Peel both bananas and pineapples and put them in two different cooking pouches with some caramel in both of them.  Cook them into fusionchef bath for 30 minutes at 82 °C. Cool down.