The Lemon
Voted 'World's Best Pastry Chef' in 2017 and renowned for his stunning, precise and often mind-boggling creations, Cédric Grolet shares the secrets to his signature lemon dessert.
Keywords
- hotels & travel
Ingredients
- • 150g ivory cover
- • 5g edible gelatin powder
- • 45ml cold water
- • 530ml cream
- • 120ml Yuzu juice
- • 250g Meyer lemon
- • 500g sugar n°1
- • 1000ml water
- • 500g sugar n°2
- • 120ml water
- • 180g lemon juice
- • 30g sugar
- • 5g Agar-agar
- • 170g crystallized lemon
- • 55g caviar lemon
- • 40g pieces of lemon
- • 15g chiselled fresh mint
- • 250g ivory cover
- • 250g cocoa butter
- • 4g yellow colorant PCB (liposoluble)
- • Kirsch
- • Golden powder
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