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
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Cooking tools:
- Airbrush
- Silicone spherical mold
- Instant-read thermometer
- Fine-mesh sieve
- Immersion blender
- Stand mixer
- Kitchen scale
- Saucepan
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Spatula
- Spoon
- Stove
- Refrigerator
- Freezer
- Plate
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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