LEMON, LEMON, LEMON

INGREDIENTS

For the chiboust cream:
175 g. lemon juice
38 g. sugar
100 g. egg yolks
75 g. gelatine
30 g. flour
175 g. egg whites
150 g. icing sugar
100 g. cream
Lemon juice and zest
For the lemon cream:
50 g. lemon juice
80 g. unsalted butter
5 egg yolks
2 eggs
80 g. sugar
250 g. whipped cream
For the lemon granita:
500 g. tonic water
200 g. gin
125 g. sugar
150 g. lemon juice
For the lemon sorbet:
75 g. water
100 g. lemon juice
75 g. sugar
50 g. atomized sugar
7 g. milk powder
For the lemon syrup:
150 ml. sugar syrup
½ vanilla pod
Juice of 2 lemons
Finely diced candied zest of 2 lemons
Juice of ½ lemon (optional)
For the brown sugar biscuit:
300 g. egg whites
300 g. brown sugar
500 g. unsalted butter
150 g. flour
For the lemon jelly:
100 g. lime juice
450 g. water
5 lime leaves
50 g. sugar
6 g. agar-agar
And also:
100 g. raspberries

PREPARATION

Chiboust cream
Heat the lemon juice with the sugar and then beat in the egg yolks. Add the gelatine and flour, and mix until smooth. Whisk the egg whites with the icing sugar. Whip the cream.First fold the egg whites, then the cream into the lemon mixture. Refresh with lemon juice and grated lemon zest.

Lemon cream
Melt the butter with the lemon juice. Mix the egg yolks, the eggs and sugar, and stir into the warm lemon butter. Heat, then mix and sieve. Leave to cool, then fold the whipped cream into the lemon cream.

Lemon granita
Mix all the ingredients and place in the freezer. Stir regularly during freezing to create ice crystals.

Lemon sorbet
Mix all the ingredients, rest overnight and churn in an ice cream machine.