Ingredients
- 500 g fresh lemon juice
- 110 g glucose
- 10 g trimoline (inverted sugar)
- 365 g sugar
- 900 g water
- 70 g Curaçao
- 10 g Vodka
- Zest of 1 lemon
- For the Inverted Sugar
- 750 g icing sugar
- 360 g water
- 0.75 g cream tartaric acid or 0.75 g citric acid or 8 ml lemon juice (0.75 g = 1/3 tsp)Â
- Equipment
- A thermometer
- A medium sized pan
Instructions
Inverted Sugar
Add everything to a pot. Boil over high heat and bring to 114°C; this can take 20 to 30 minutes. Pour into a cold container. Your inverted sugar is ready!
Ice Cream
1. Heat the water, lemon zest and alcohol, and at 50°C, add the sugar- glucose mixture.
2. Bring everything to 85°C, add the trimoline and the lemon juice. Mix.
3. Leave the mixture to rest in the fridge overnight, then prepare in an ice-cream maker.
Recipe : Yves Jehanne
