Sablée de Cardamomo, Lemon Cream and Yogurt and White Chocolate interior

Cardamom is one of the spices that I like the most to prepare desserts, it is fantastic and combines beautifully with citrus fruits.

Today I propose a very interesting dessert with cardamom, it is individual desserts of lemon cream with white chocolate and yogurt inside, a crunchy base of cardamom sable and a lightly toasted meringue.

To make this dessert I used a silicone mold of 12 rectangular cavities, each measuring 8 cm long, 3 cm long and 3 cm high.

Ingredients (for 8 units)
For lemon cream

• 4 gr of gelatin, 152 gr of sugar, 152 gr of lemon juice, zest of two lemons, 200 gr of butter, 200 gr of egg, 100 gr of yolk.

For the creamy white chocolate and yogurt

• 224 grams of white chocolate, 172 grams of Greek yogurt, 4 grams of gelatin, 10 grams of inverted sugar.

For the cardamom sablée

• 125 grams of butter in ointment, 64 grams of sugar, 28 grams of egg, 250 grams of flour, a pinch of salt and 14 cardamom pods.

For the meringue

• 70 gr of whites, 112 gr of sugar, 1 gr of cream of tartar (optional).

Elaboration
For the creamy white chocolate and yogurt

1. We start by making the creamy interior of white chocolate and yogurt, first melt the white chocolate at 40 ºC and add the gelatin (previously hydrated and well drained) and invert sugar, mix well, then add the previously heated yogurt at 35 ºC and emulsify with the túrmix. Pour the creamy into a rectangular mold of 12x6 cm and fill to a height of 2 cm and freeze.

For lemon cream

1. Before starting with the cream, we remove the creamy from the freezer and cut bars 6 cm long and 1 cm wide and store them in the freezer.
2. To make the cream, we take a saucepan and put the lemon juice together with the lemon zest and sugar and put it on the fire. When it starts to boil, add the egg and the yolk and stirring constantly with some rods, cook until 85ºC, (it is important to keep stirring so that it does not get stuck in the bottom of the bucket when it starts to thicken) and remove from the heat . Then add the gelatin (previously hydrated and well drained). 
3. We quench and let cool until 35-40ºC and add the butter cut into cubes and emulsify with the blender (to accelerate the cooling process we can cool the pan in ice water). Now we put the cream in a sleeve and fill the rectangular molds halfway, place the frozen interiors that we prepared before and press lightly so that they are centered, we finish filling with more lemon cream and freeze.

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