Culinary Arts
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Culinary Arts: Berceau des Sens Lemon & Basil pie

Cédric Bourassin
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From Michelin starred restaurants to embassies, the chef of the Berceau des SensCédric Bourassin, has acquired unique expertise that he shares with students and clients in our own Michelin Star gastronomic restaurant.

Today we share one of his famous dessert recipes.

Ingredients:

                

Vanilla shortbread
Butter - 270g
Icing Sugar - 130g
Eggs - 45g
Hazelnut powder - 155g
Flour - 285g
Baking powder - 13g
 
Basil & lemon sorbet
Water - 580g
Glucose - 50g
Sugar - 170g
Lime juice - 70g
Basil - 25g

            

Lemon cream
Lemon juice - 480g
Sugar - 70g
Lemon zest - 30g
Butter - 480g
Sugar - 320g
Egg yolks - 480g
Whole egg - 480g
Whipped cream - 600g
 
 
 
 
 

Preparation:

Step 1: Vanilla shortbread

  • Cream the butter with the icing sugar and the eggs in a mixer.
  • Add the sifted powdered ingredients.
  • Cut out circles, place on a baking tray and bake in an oven at 160° C for 10 /12 minutes.

Step 2: Lemon cream

  • Heat the lemon juice, zest, sugar (70g) and butter.
  • Blanche the eggs with the yolks and the sugar (320g).
  • Pour the hot juice mixture into the egg mixture and bring to a boil.
  • Allow the mixture to cool to 40 °C and then add the whipped cream.

Step 3: Lemon pie

  • Garnish the vanilla shortbread with the lemon cream.

Step 4: Basil & lemon sorbet

  • Heat the water, sugar and glucose.
  • To cool, add the basil and lemon juice, then leave to steep for 12 hours.
  • Mix in an ice cream maker.

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Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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