Back to the 80’s

Name: Back to the 80’s
Ingredients: 220 g Granulated sugar; 5 g thickener; 70 g Dextrose; 550 g Water; 100 g Lemon juice; 75 g Yuzu juice; 75 g bergamot juice; 5 g Emulsifier paste; 12 g Lemon zest; 2 g Yuzu zest; 2 g bergamot zest; 10 units.items Lemons

This recipe for lemon sorbet ice cream comes from the book ‘Glacerie.’ by Master Pastry Chef and SVH Master Ice Cream Maker Hidde de Brabander.

Ingredients

220gGranulated sugar

5gthickener

70gDextrose

550gWater

100gLemon juice

75gYuzu juice

75gbergamot juice

5gEmulsifier paste

12gLemon zest

2gYuzu zest

2gbergamot zest

10units.itemsLemons

Preparation

For the lemon sorbet, mix 50 grams of granulated sugar with the thickener. Mix the rest of the granulated sugar with the dextrose. Heat the water to 40°C.
Remove the pan from the heat and whisk in the sugar-dextrose mixture, then the sugar-thickener mixture, and finally the lemon juice, yuzu juice, and bergamot juice. Quickly cool the ice cream mix down to 4°C and let it mature in the fridge for at least 3 hours.
Cut the tops off the lemons and scoop out the flesh. Place the shells in the freezer so they become very cold.
Fold the emulsifier paste and then the zest of the lemon, yuzu, and bergamot into the ice cream mix and churn into ice cream.
Fill the hollowed-out lemons with the lemon sorbet.