| • | 200g The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 200g The Perfect Purée Lemon Zest, thawed |
| • | 300g sugar |
| • | 50g glucose |
| • | 100g water |
| • | 500g Valrhona Opalys white chocolate, melted |
| • | 100g butter, soft |
| |
| 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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