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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.

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