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šŸ‡®šŸ‡¹ Lemon cream and lemon foam in a siphon

šŸ‡®šŸ‡¹ Lemon cream and lemon foam in a siphon

A simple recipe for an impressive dessert.

Filed in: pectin
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Ingredients used in this recipe

šŸ‡®šŸ‡¹ Lemon cream and lemon foam in a siphon

chef Roberto Revel

Servings

4

Prep time

10 minutes

Cook time

10 minutes

Cuisine

Italian Cuisine

Category

Dessert

A simple recipe for an impressive dessert.

šŸ‡®šŸ‡¹ Lemon cream and lemon foam in a siphon

Ingredients

    Pectin base

    • 1 litre water
    • 755g sugar
    • 16g pectin

    Lemon espuma

    Lemon curd

    • 20g caster sugar
    • 90g cold butter
    • 150g eggs
    • 100g lemon juice
    • 1g xanthan gum

    Directions

      Pectin base

      1. Bring the water to the boil.

      2. Mix the pectin and sugar.

      3. Add the mixture to the water and boil for 1 minute.

      4. Leave to cool.

      Lemon espuma in a siphon

      1. Mix the pectin base with the lemon juice and pasteurised egg white.

      2. Put everything in the siphon and charge with one Nā‚‚O cartridge.

      3. Leave to rest in the refrigerator for 4 hours.

      Lemon curd

      1. Blend all the ingredients together.

      2. Cook in a bain-marie until the desired thickness is reached.