El Limón

Core:
Lemon juice
Water
Sugar
Agar agar
Poached lemon cubes
Citrus caviar
Mint
Xanthan

Body
Cream
Gelatine
White chocolate with yuzu
Lemon juice
Xanthan

Poach lemon into cubes:

• Remove the corners of the lemon and cut into 8 pieces; remove any excess membrane and seeds. There should be 450 grams left once cut.
• Blanch the lemons (450 grams): cover in a pot of cold water, bring to the boil and strain. Repeat this operation 2 times.
• Cover the lemons with 900 grams of sugar and 900 grams of water. Bring to the boil and cook for 4 to 5 hours slowly between 85 and 90 degrees.
• Strain and reserve the syrup, which we will cook at 103 degrees, let it cool and cover the lemons that we had poached with the result.

Inside of the lemon:

• Heat the lemon juice and water. Mix the sugar and the agar agar.
• Add to the hot liquid, stirring with a whisk, bring to the boil and cook for 2 minutes.
• Remove from the heat and cool completely.
• Cut the poached lemons into cubes.
• Leave the flesh of the two to three lemons supreme and mash.
• Set aside.
• Pass the cooled jam through the blender a couple of times and add the poached lemon cubes, supreme lemons, citrus caviar and mint.
• Put all this in a silicone mould in the shape of a half sphere and freeze completely.
• Unmould and join two pieces into a single sphere that we will keep frozen.

We have our lemon core.

Next:

• Hydrate the gelatine, drain and set aside.
• Heat half the cream, add the white chocolate and the gelatine and pass through the blender.
• Add the rest of the cold cream and emulsify again; add the yuzu juice, emulsify and leave to stand in the fridge for 12 hours. After this time, whip in the KA with a whisk.
• Use the lemon-shaped silicone mould to: pour the ganache described above, then insert the lemon sphere from step 1 and pour the ganache into the mould again.
• Freeze for 12 hours and unmould. Remove any excess mouse with your hands and freeze again.

Now we have the lemon