๐ฎ๐น Lemon cream and lemon foam in a siphon
A simple recipe for an impressive dessert.
๐ฎ๐น Lemon cream and lemon foam in a siphon
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A simple recipe for an impressive dessert.
Ingredients
Pectin base
- 1 litre water
- 755g sugar
- 16g pectin
Lemon espuma
- 120g lemon juice
- 55g egg white
- 325g pectin base
- Siphon
- Siphon cartridges
Lemon curd
- 20g caster sugar
- 90g cold butter
- 150g eggs
- 100g lemon juice
- 1g xanthan gum
Products used in this recipe
Method
Pectin base
- Bring the water to the boil.
- Mix the pectin and sugar.
- Add the mixture to the water and boil for 1 minute.
- Leave to cool.
Lemon espuma in a siphon
- Mix the pectin base with the lemon juice and pasteurised egg white.
- Put everything in the siphon and charge with one NโO cartridge.
- Leave to rest in the refrigerator for 4 hours.
Lemon curd
- Blend all the ingredients together.
- Cook in a bain-marie until the desired thickness is reached.