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Lemon Coconut Heart
Heart-shaped entremet flavored with lemon and coconut, made with a madeleine biscuit soaked in limoncello syrup, light coconut mousse, and decorated with small yellow Italian meringues. Ideal for Valentine's Day.
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Critical Success Points
- • Melt the butter without burning it and let it cool completely.
- • Whisk the eggs and sugar until fully whitened.
- • Achieve the correct syrup temperature (121 °C) for the Italian meringue.
- • Incorporate the meringue into the whipped cream without deflating it.
- • Cut the biscuit precisely so the heart does not overhang.
- • Freeze the heart long enough before unmolding.
Safety Warnings
- • The sugar syrup reaches 121 °C – handle with care and use a thermometer.
- • Use the torch at a safe distance to avoid burns.
- • Very hot melted butter can cause burns – let cool before incorporating.
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