180克砂糖
256克新鲜的柠檬汁
320克全蛋
180克砂糖
1个柠檬的皮
350克82%的脂肪黄油
8克明胶粉
40克水
10克新鲜罗勒
40克水与明胶粉混合备用。挤柠檬汁,并将其与第一个180克糖的混合。与第二个180克糖的混合鸡蛋。混合柠檬汁混合成蛋液,并添加柠檬皮和新鲜罗勒。以上部分一起加热至80°C-82°C。不停的搅拌至每月颗粒。添加明胶融化,然后加入黄油。慢慢搅拌到有点粘稠的状态不是很稀。然后倒入模具冷冻。
180 g granulated sugar
256 g fresh lemon juice
320 g whole eggs
180 g granulated sugar
1 lemon zest
350 g butter, 82% fat
8 g gelatin
40 g water
10 g fresh basil
Bloom the gelatin with 40 g of water. Squeeze the lemon juice and mix it with the first 180 g of the sugar. Mix the eggs with the second 180 g of sugar. Mix the lemon juice mixture into the egg mixture and add the zest and chiffonade of basil.
Cook over a water bath to 80°C-82°C. Strain the mixture and homogenize. Add the bloomed gelatin and then the butter. Blend the mixture until an emulsion is created. Cast into flexipan for insert and freeze.
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