Iced Yellow Lemon Recipe by Jean-Thomas Schneider - Maé innovation

Ingredients

• Step 1
• YELLOW LEMON ICE CREAM
• Whole milk – 1.063 kg
• 35% cream – 181.1 g
• Skimmed milk powder 0% – 121.4 g
• Yellow lemon zest – 11.9 g
• Sucrose – 278.6 g
• Glucose powder DE40 – 99.5 g
• Ice cream stabiliser – 6.0 g
• 100% yellow lemon purée (Vergers Boiron)
• Step 2
• LIGHT YELLOW LEMON ICE MIXTURE
• 100% yellow lemon purée (Vergers Boiron) – 35.8 g
• 35% cream – 104.5 g
• Meringue for ice mixture – 59.7 g
• Step 3
• CHOU PASTRY BISCUIT
• Whole milk – 70 g
• 82% butter – 35 g
• Invert sugar – 20 g
• T55 flour – 40 g
• Pasteurised egg yolks – 85 g
• Whole eggs – 35 g
• Egg white – 85 g