Recette du moisRecipe Index
Frozen lemon my way
- Press the juice, completely empty the lemon and lightly confit the lemon.
- 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 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.
- 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.
Into the confied lemon, cut a round of lemon parfait the same size as the lemon, then pipe the sorbet.
I wanted to keep the authenticity of the product but reworking the textures.
Keeping the lemon half confit for the shininess and to really have the impression of eating a lemon.
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.