Recipe made by Laurent Le Daniel,
MOF 1997,
Relais Desserts - St Jacques de la Lande, and Rennes (FRANCE).

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Crispy shortbread pastry :

  • Unsalted fresh butter 300g
  • Baked sweet dough 750g


Almond Génoise :

  • Ground almonds 215g
  • Caster sugar 215g
  • Whole eggs 390g
  • Flour 80g
  • Baking powder  10g
  • Unsalted fresh butter 125g


Lemongrass and Lemonbalm jelly :

  • Water 330g
  • Caster sugar 55g
  • Lemongrass stick 8g
  • Fresh lemon balm 2g
  • Gelatine powder 8g
  • Cold water 48g


Whipped lemongrass and lemon balm ganache :

  • Single cream 685g
  • Lemongrass stick 13g
  • Fresh lemon balm 3g
  • White chocolate (Ivory) 260g


Tayberry mousse :

  • Tayberry fruit puree 1775g
  • Lemon fruit puree 135g
  • Gelatine powder 50g
  • Cold water 300g
  • Egg whites 265g
  • Caster sugar 325g
  • Whipped cream 675g


Crispy Shortbread pastry :

  • Soften the butter. Add the baked sweet dough, mixed in powder.
  • Spread the mass on a 40 x 60 cm silicone baking sheet and bake 15 minutes at 140°C. Freeze.


Almond génoise :

  • Put the ground almonds, sugar and eggs in a mixer bowl.
  • Cook in a double boiler at 45°C. Whisk to get a ribbon texture. Add the flour and baking powder sifted together.
  • Take a little mass to mix with the melted butter and incorporate all in the initial mixture.
  • Spread on a 40 x 60 paper sheet and bake 15 minutes at 180°C (convection oven).
  • Paste this almond genoise on the crispy shortbread pastry with a little of jam.


Lemongrass and lemon balm jelly :

  • Make a syrup with the water and sugar. Infuse lemongrass cut into small pieces and chopped lemon balm leaves. Let stand 30 minutes, then pass through a strainer. Add gelatine.
  • Pour into 4 cm diameter silicone moulds (7g per mould) and freeze.


Whipped lemon grass and lemon balm ganache :

  • Make the day before.
  • Heat the cream. Infuse lemon grass and lemon balm.
  • Pass through a strainer and pour over the white chocolate. Make an emulsion.
  • Allow to cool. The next day, whip with the electric mixer.
  • Put immediately on the lemongrass and lemon balm jelly (15g per mould) and freeze.


Tayberry mousse :

  • Melt the gelatine. Add a little bit of puree. Mix well and add the remaining purees in several times.
  • Make an Italian meringue with the egg whites and sugar cooked at 120°C.
  • Put the whipped cream into the meringue and gently fold in the purees mixture. Use immediately.


Assembly and finishing :

  • Upside down assembly.
  • Put Tayberry mousse in circles (55g per small cake).
  • Place the insert made of jelly and whipped ganache.
  • Smooth with a biscuit cut at the right diameter. Freeze.
  • Turn out, spray a neutral glaze with an electric spray gun, and put on top a macaroon of the same diameter and the same color as the Tayberry mousse.

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