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Home / Lemon Raspberry Monoportion

Lemon Raspberry Monoportion

Lemon Raspberry Monoportion


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Mascarpone Mousse
  • Pain de Genes
  • Lemon Grisbi Crunch
  • Raspberry Gelee
  • Final Process

Mascarpone Mousse

150g (5.3oz)
200g (7.1oz)
1000g (35.3oz)
68g (2.4oz)

Method of Preparation

  1. Combine all ingredients in the bowl of an electric mixer with a whisk.
  2. Whip to soft peak stage and set aside for assembly.

Pain de Genes

320g (11.3oz)
110g (3.9oz)
200g (7.1oz)
60g (2.1oz)
8g (0.3oz)

Method of Preparation

  1. In a mixer fitted with a paddle attachment, cream the almond paste and butter until well combined.
  2. Slowly incorporate the eggs one at a time, scraping the bowl down in between each addition.
  3. Add the flour and baking powder and mix until just incorporated.
  4. Spread into a ½ sheet pan and bake at 160°C/320°F for 12-15 minutes.
  5. When cool, cut to fit inside desired frame.

Lemon Grisbi Crunch

150g (5.3oz)
450g (15.9oz)

Method of Preparation

  1. Mix both ingredients together.
  2. Set aside for assembly.

Raspberry Gelee

300g (10.6oz)
34g (1.2oz)
26g (0.9oz)
54g (1.9oz)
12g (0.4oz)

* can be replaced with

Method of Preparation

  1. Make a syrup by bringing water and sugar to a boil and allow to cool.
  2. Mix syrup, raspberry puree, and well with a whisk. Set aside for assembly.
Notes to Consider: You may replace with .


as desired

Final Assembly

  1. Set up a ½ sheet pan with a silicone baking mat and a 2-inch high, rectangular cake frame.
  2. Spread the Lemon Grisbi Crunch into the frame evenly.
  3. Press the Pain de Genes firmly onto the Lemon Grisbi Crunch.
  4. Pour the Raspberry Gelee onto the Pain de Genes, spread evenly and freeze.
  5. When Raspberry Gelee is hard, spread Mascarpone Mousse evenly on top of the gelee.
  6. Freeze cake.
  7. When frozen, unmold from the frame and glaze with .
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