Kisselo Dessert - Banquet Version | Valrhona Chocolate

Name: Kisselo Dessert - Banquet Version | Valrhona Chocolate
Ingredients: 790g water; 420g caster sugar; 120g atomized glucose; 42g 0% fat powdered milk; 6g Sorbet stabilizer; 610g lemon juice; 1 lemon zest; 1 vanilla pod; 190g dry butter 84%; 140g icing sugar; 50g powdered almonds; 3g fine salt; 80g whole eggs; 275g Strong white bread flour; 16g gelatin; 260g whole milk; 12 lemon zests; 50g yogurt powder; 560g plain yogurt; 980g liquid whipping cream 35%; 2g gelatin; 100g liquid whipping cream 35%; 65g ABSOLU CRISTAL NAPPAGE NEUTRE; 170g ABSOLU CRISTAL NAPPAGE NEUTRE; 40g water; 85g lime juice; 1000g ABSOLU CRISTAL NAPPAGE NEUTRE; 100g water

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Roll the shortbread out to a thickness of approx. 2.5mm. Place in a 40x60cm frame. Bake at 300°F (150°C) for approx. 16 minutes. Spread out 800g of CRUNCHY

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