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Le Cordon Bleu News, 09/25/2014
Lemon and coconut swirl with strawberry center
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About this recipe

International Chefs Day, organized by WACS (World Association of Chefs' Societies), takes place on October 20. To celebrate this day, which is dedicated to gastronomy, Le Cordon Bleu is presenting a surprising strawberry and lemon dessert, made using a number of complex French pastry techniques, which showcases Le Cordon Bleu Chefs’ expertise and creativity.

Recipe - Lemon and coconut swirl with strawberry center

In this recipe:

  • lemon
  • strawberry
  • coconut
  • honey
  • white chocolate





Lemon mousse
2 g NH pectin
100 g sugar
100 g eggs
100 g lemon juice
lemon peel, grated
90 g cold butter, diced
100 g whipping cream, whipped
Strawberry compote
1,5 g NH pectin
60 g sugar
200 g strawberries, cut into pieces
30 g strawberry liqueur
Lemon madeleine
215 g sugar
235 g eggs
55 g honey
335 g flour
11 g baking powder
360 g butter, melted
100 g milk
Lemon and coconut marshmallow
175 g sugar
90 g water
70 g glucose
100 g Trimoline (inverted sugar)
11 g gelatin
- - - - - - - - - - - - - - - - - -
110 g Trimoline (inverted sugar)
2 g lemon extract
20 g grated coconut
Lemon glaze
90 g sugar
150 g milk
1 g yellow food coloring
150 g glucose
125 g Absolu Cristal Valrhona®
250 g white chocolate
2 g lemon extract
fresh coconut shavings
silver beads

Note: 4 x 5 cm diameter demi-sphere molds
Note: 1 silicone (flexipan type) mold with round indents

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  1. Lemon mousse: Combine the pectin with a portion of the sugar. Add the remaining sugar with the eggs, lemon juice and peel. Cook to 40°C and add the pectin/sugar mixture. Bring to a boil. Remove from the heat, add the cold diced butter. Fold in the whipped cream when the temperature reaches 30°C.
  2. Strawberry compote: Combine pectin and sugar, add the strawberries and bring to a boil. Cool, add the strawberry liqueur and pour into the mold with round indents. Freeze. Unmold and assemble two round inserts to form a sphere.
  3. Lemon Madeleines: Whisk the sugar, eggs and honey until light. Add flour and baking powder using a whisk. Add the melted butter and milk, mix well. Rest 1 hour and pipe out into small Madeleine molds. Bake in the oven heated to 200°C for 5 minutes.
  4. Lemon coconut marshmallow: Cook the sugar, water and 100 g of Trimoline to 114°C and pour over the gelatin that has been softened in water and squeezed. Beat with an electric mixer until light and doubled in volume, about 15 minutes. Add the lemon extract and the second quantity of Trimoline. Beat again; transfer to a pastry bag fitted with a plain number 6 pastry tip. Pipe long strips onto a greased silicone sheet. Sprinkle with grated coconut and set aside to rest.
  5. Lemon glaze: Bring the sugar, milk and yellow food coloring to a boil. Add the glucose and Absolu Cristal Valrhona®. Return to a boil and pour over the white melted chocolate and lemon extract. Smooth with an immersion blender; chill to 30°C.
  6. Assembly: Pipe the lemon mousse into 5 cm diameter demi-sphere molds three-quarter's full. Place a frozen strawberry compote sphere in the center. Cover with a second lemon mousse demi-sphere and freeze. Unmold and coat with lemon glaze. Place on a Madeleine, top mound removed to form a flat surface. Roll the lemon coconut marshmallow around the sphere and decorate with coconut shavings and silver beads.

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