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200g The Perfect Purée Meyer Lemon Concentrate, thawed |
| • |
200g The Perfect Purée Lemon Zest, thawed |
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300g sugar |
| • |
50g glucose |
| • |
100g water |
| • |
500g Valrhona Opalys white chocolate, melted |
| • |
100g butter, soft |
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| Method: |
| 1. |
Cook the sugar, glucose and water to 175C. |
| 2. |
Deglaze with the Meyer Lemon Concentrate and Lemon Zest. |
| 3. |
Add a pinch of salt. |
| 4. |
Bring back to a boil to dissolve the sugar completely. |
| 5. |
Allow the sugar syrup to cool to room temperature. |
| 6. |
Blend into the melted Opalys white chocolate in fourths. |
| 7. |
Finish with the immersion blender, blending in the butter. |
| 8. |
Allow to crystallize overnight in a shallow layer with plastic touching the surface. |
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