How about a Chocolate Fondant Lemon Caviar recipe for the weekend!

To make this easy recipe , you will need to prepare your Crémeux Lemon the day before.

Ingredients

Creamy lemon:
100g caster sugar
8 cl of lemon juice
2 eggs
100 g of cold butter
2 Caviar Lemons
Semi-cooked:
180g dark chocolate
150g cold butter
75 g of caster sugar
40 g flour
3 eggs

How to make:

1. CREAMY LEMON
   Step 1: In a bowl, mix the eggs and the sugar, then the lemon juice.
   Step 2: Heat this mixture in a bain-marie until it thickens, a bit like a béchamel sauce.
   Step 3: Let cool out of the heat.
   Step 4: Add the very cold butter in small cubes and mix until you obtain a very smooth cream.
   Step 5: Gently incorporate the Lemon Caviar pearls.
   Step 6: In an ice cube tray, fill each impression halfway with cream and put in the freezer for about 4 hours.
2. CHOCOLATE SEMI-COOKED
   Step 1: Preheat the oven to 190 ° (th 6/7).
   Step 2: Melt the chocolate with the butter in a bain-marie.
   Step 3: Whisk the eggs and powdered sugar.
   Step 4: Pour the butter and chocolate mixture over the eggs and mix vigorously.
   Step 5: Sift the flour over the previous mixture and gently incorporate.
   Step 6: Half fill the buttered ramekins or molds with dough, then place a cube of frozen cream, and top with chocolate.
   Step 7: Bake for 6/7 minutes of cooking until a crust forms on top.
   Step 8: Let stand 5 minutes before unmolding.