An intense and flavorful candied lemon cream for lemon desserts
I often spread a thin layer of it in my desserts: the effect is always stunning
In the mouth, this intense note enhances the lemon flavor
Its texture, based on candied lemon, is soft and melting
1. We're going to start by making the candied fruit.
2. Choose organic lemons, because we need the peel, which potentially contains chemicals, so my recommendation here is to use organic lemons
3. Wash the lemons in clear water
4. With a knife, remove the Lemon Peel ( 7 oz or 200 g), leaving as much of the "white" on the lemon as possible, as that's the bitter part
5. Cut into quarters, which will make cooking easier
Kitchen Chef Knife, German High Carbon Stainless Steel
Sekiryu Santoku Japanese Knife
4 Japanese Knives
Blanch
6. Before cooking, we want to blanch, meaning to remove as much bitterness from the fruit as possible.
7. Place the Lemon Peel ( 7 oz or 200 g) in a saucepan
8. Cover with cold, clear water
Scanpan Saucepan
Calphalon Nonstick Sauce Pan
9. Place on the heat and bring to a boil.
10. Let boil for 1 minute.
11. Discard the water and retrieve the peels
12. Cool under clear water
Sifter for Baking
Large Stainless Steel Fine Mesh Strainer
13. Repeat this operation a 2nd time: place in a saucepan, cover with cold water.
14. Boil for 1 minute.
15. Discard the water
16. Repeat this operation a 3rd time
The candied lemons
17. Extract the Lemon Juice (½ Cup or 100 g) from the previously used lemons.
18. Filter to remove the seeds
19. In a clean saucepan, pour the Lemon Juice (½ Cup or 100 g), the Water (1 Cup or 200 g), and the Sugar (1 ⅓ Cup or 300 g)
20. Stir.
21. Cook.
22. Bring to the boiling point and pour in the blanched the Lemon Peel
23. Lower the heat, and cook over on very low heat (simmer) for at least 1 hour
24. If the heat is too high, you risk "burning" the peels, and they will turn orange, or even become too hard, which we want to avoid : we need yellow and soft candied peels
25. At the end of cooking, the lemon should be very tender; otherwise, keep cooking
26. Strain and retrieve the candied peels
Mixing
27. Pour the candied peels into a Cup Food Chopper
28. Add the Simple Syrup (3 Tablespoons or 50 g)
29. I advise against using the cooking syrup, as it has become a bit bitter, so I prefer to use Simple Syrup
31. Blend for a few minutes
32. Pour the cream to into a bowl, cover with plastic wrap, and keep refrigerated
33. You'll see, the cream isn't completely smooth
34. There will be a few small pieces of candied fruit left that the blade couldn't crush
35. I actually find this very pleasant in mouth. But, if you want a very smooth cream, just pass it through a sieve and mash it with a spatula
6-Inch Stainless Steel Mixing Bowl
Stainless Steel Mixing Bowl
That's it!
