Lemon & strawberry mini muffins

The recipe for these delicate muffins is super simple, and the taste is fresh and light.

Recipe by:

Muffins

eggs

3pc

powdered sugar

120g

4.20oz

0.48cup

8tbsp

butter (melted)

120g

4.20oz

0.48cup

8tbsp

milk

300g

10.14fl oz

lemon juice and zest

1pc

sublimated strawberries

2Tbs

flour

300g

10.50oz

1.20cup

20tbsp

baking powder

1.5tsp

Whip the eggs and the powdered sugar.
Pour in the butter, and mix.
Add the milk and lemon juice, and whisk.
Combine the strawberries with flour, and mix it with the liquid ingredients.
Pour the batter into the molds, and bake the muffins at 356F (180C) for about 30 minutes.

Recipe source

Mix the sugar with pectin.
Combine the puree and glucose syrup in a saucepan, stirring, and heat it to 104F (40C).
Pour the sugar with pectin in a thin stream.
Bring the mixture to a boil, and boil it for 30 seconds (stirring).
Remove the mass from the heat, and add the lemon juice. Mix.
Cover the confit with film in contact.
Cool, and refrigerate for 3-4 hours.
Spread the confit evenly over the biscuit strips. Freeze for one hour before applying Namelaka.

Soak the gelatin in cold water.
Bring the milk with glucose syrup to a boil, and pour it over the prepared chocolate. Mix, and whip with a blender.
Pour in the cold cream, and blend again.
Cover the mass with cling film, and refrigerate for 12 hours.
Smooth out the Namelaka with a fork or a whisk, and transfer it to a piping bag.
Spread the finished Namelaka evenly over the frozen confit, and freeze again for an hour (to facilitate subsequent twisting).

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