Recette du mois

Recipe Index

Frozen lemon my way

Lemon

Press the juice, completely empty the lemon and lightly confit the lemon.

Meringue

Egg whites 100 g
Sugar 100 g
70 gIacing sugar
Lime zests 20 g
Juice 1/2 lemon

Whip egg whites with caster sugar. Fold in sifted icing sugar, zests and juice. Bake at 92°C overnight.

Lemon sorbet

Lemon juice 3.000 g
Lemon zests 10 pieces
Water 1.700 g
Caster sugar 1.800 g
Glucose 600 g
Stabilisateur depending brand

Make a syrup. Leave to mature overnight in fridge.

Lemon parfait

Sugar 150 g
Water 50 g
Egg yolks100 g
Gelatin 4 leaves
Lemon juice 300 g
Lemon zests 5 pieces

Soak gelatin leaves. Whip egg yolks in mixer. Cook sugar to 121 °C. Add gelatin, lemon juice and zests. Pour sugar. Fold in whipped cream and spread onto a tray. Freeze.

Finishing

Into the confied lemon, cut a round of lemon parfait the same size as the lemon, then pipe the sorbet.

The idea?

I wanted to keep the authenticity of the product but reworking the textures.

The shape?

Keeping the lemon half confit for the shininess and to really have the impression of eating a lemon.

The flavours?

Keeping the lemon flavours ; parfait, sorbet, meringue.

The technical step?

To make the parfait isn’t difficult. This is a dessert which is both easy and original. Make sure to use lemon juice to keep the flavours.