Lemon

Whipped yuzu ganache

Bring half of the cream to the boil, then add the gelatin. Pour little by little onto the chocolate and emulsify. Add the other half of the cream and finally the yuzu puree. Mix well to obtain a perfect mixture, then store in the refrigerator.

Meyer lemons in syrup

Remove the ends of the lemons, cut into 8, remove the inside leaving just 3 mm of pulp. Blanch in water 3 times (starting with cold water). Boil the syrup, immerse the fruit, cover and boil slowly without exceeding 70°C. Add sugar no. 2 to the syrup a little at a time to make it more concentrated. Once the fruit has softened, drain it and cook the syrup at 103°C. Let the syrup cool, immerse the fruit again and store.

Lemon marmalade filling

Heat the lemon juice, then add sugar and agar agar to the mixture. Boil for 2 minutes, then cool quickly. Once the gelatine has cooled, blend with a thermomix, taking care not to incorporate air. Add the mint pieces, lemon caviar, segments and finely chopped candied lemons. Pour into AF003 Pavoni Italia sphere-shaped moulds. Freeze.

Lemon yellow coating

Heat the white chocolate coating with the cocoa butter, then mix with the yellow food coloring. Use the coating at a temperature of about 25°C.

Gold solution for airbrush

Mix the ingredients together, filter and fill the airbrush container.

Finishing

Insert the ganache and the insert into the AF006 Pavoni Italia lemon mould. Freeze. Dip the “lemons” in the yellow coating, then “partially glue” them onto a baking tray with the almond paste. Give a velvety structure with the same coating, being careful to leave smooth spots to give an irregular effect. Pour a thin layer of neutral hot coating. Brown with the airbrush.

Decoration

Q.s. lemon leaf