Iced lemon – by Jean-Thomas Schneider

Ingredients

• - Step 1
• LEMON ICE CREAM
• Whole milk - 1.063 kg
• Cream 35% - 181.1 g
• 0% skimmed milk powder - 121.4 g
• Lemon Zest - 11.9 g
• Sucrose - 278.6 g
• Glucose Powder DE40 - 99.5 g
• Ice Stabilizer - 6.0 g
• 100% lemon purée (Vergers Boiron)
• - Step 2
• LIGHT ICED LEMON DEVICE
• Lemon puree 100% (Vergers Boiron) - 35.8 g
• Crème 35% - 104.5 g
• Meringue for ice cream maker - 59.7 g
• - Step 3
• CHOUX PASTRY BISCUIT
• Whole milk - 70 g
• Butter 82% - 35 g
• Invert sugar - 20 g
• T55 flour - 40 g
• Pasteurised egg yolks - 85 g
• Whole eggs - 35 g
• Egg white - 85 g

Equipment and ustensils

• Maé Innovation® 3D lemon silicone mould

Recipe steps

• LEMON ICE CREAM: Mix stabiliser with sucrose sugar (or other sugar). Mix milk and cream with zest. Stir in milk powder. Heat to 30°C. Stir in sugars and other powders. Heat to 45/55°C. Stir in dry stabilizer mixture. Pasteurise at 85°C. Blend. Chinoiser. Cool to 4°C. Ripen 4 to 12 hours. Stir in juice/purée. Blend. Blend. Store at -20°C.

• LIGHT LEMON GLAZE : Beat 2. Fold 3 into 1. Fold 2 into 1-3

• MERINGUE FOR ICE CREAM : Froth 1. Give 2-3 a broth. Pour 2-3 over 1. Assemble.

• BISCUIT DOUGH: Boil 1-2-3. Fold in 4. Fold in 5-6. Beat in 7-8. Mix the two ingredients. Roll out 800gr on a 60x40cm baking sheet. Bake (ventilated oven - 170°c - 10 minutes - 0 humidity - power 3/5). Turn the tray over. After removing from the oven, wrap the tray, turn it over and leave to cool.

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