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Desserts
Lemon Crémeux
A delicate and vibrant citrus filling for cakes and desserts, set with gelatin and butter.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in cold water.
2
Combine lemon zest, juice, sugar, and egg yolks in a saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat, strain through a sieve, and stir in the gelatin.
3
Let the mixture cool to 45°C, then blend in cold, cubed butter. Process with an immersion blender until emulsified.
4
Pour the mixture into a 14 cm ring mold and freeze.
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