Lemon ice cream – mint - apple

Name: Lemon ice cream – mint - apple
Ingredients: 1100 g Siracusa lemon puree; 1100 g Sugar; 750 g Cream; 120 g lime purée; 300 g stabilizer; 2250 g Milk; 300 g Sugar; 3 gelatin leaves - soaked; 1.5 l Mineral water; 400 g Gin; 300 g glucose powder; 400 g Mineral water; 35 g Simple syrup*; 1 Granny Smith apple; 5 g Simple syrup*; 125 g Cucumber; 150 g Sugar; Liquid nitrogen; 3 gelatin leaves; 100 g Simple syrup*; 3 gelatin leaves - soaked; 14 g Gin; 40 g Mint leaves; 200 g Granny Smith apple

A recipe for lemon ice cream.

This dish consists of:

Lemon ice cream
Gin granita
Lime and mint jelly
Cucumber in jelly
Geosmotized apple
Frozen green apple espuma

Ingredients

1100gSiracusa lemon puree

1100gSugar

750gCream

300gstabilizer

2250gMilk

300gglucose powder

300gSugar

3gelatin leaves - soaked

1.5lMineral water

400gGin

400gMineral water

150gSugar

3gelatin leaves

40gMint leaves

35gSimple syrup*

125gCucumber

1Granny Smith apple

5gSimple syrup*

14gGin

Liquid nitrogen

100gSimple syrup*

3gelatin leaves - soaked

200gGranny Smith apple

Preparation

Mix all ingredients cold and blend for 5 minutes.
Let rest for 6 to 12 hours.
Blend again to homogenize the mixture.
Make ice cream from it in an ice cream machine.

Make a syrup from the water and sugar and melt the gelatin in it.
Let the syrup cool in the refrigerator and then add the gin.
Place it in the freezer.
Once the mixture is frozen, scrape it with a fork to make a granita.

Infuse the mint leaves in the cold mineral water: mix everything in a vacuum bag and let rest in the refrigerator for 36 hours.
Strain the water and heat with the sugar.
Add the soaked gelatin and the lime purée.
Let it set and rest in the refrigerator until use.

Cut the cucumber, but not all the way through. Form half-centimeter cubes.
Pour over the syrup and let rest in the refrigerator for 3 hours.

Cut the apple into 1 cm cubes, without the peel.
Place with the other ingredients in a vacuum bag.
Vacuum at 100% and let rest in the refrigerator until use.

Heat the syrup and melt the soaked gelatin in it.
Blend the apple and mix with the syrup.
Strain the apple syrup and put the mixture in a siphon.
Let rest in the refrigerator for 1 hour.
Dispense the espuma into a small bowl and use two spoons to form small balls.
Place the balls directly into the nitrogen.
Stir until evenly frozen and remove from the nitrogen once the outside is frozen.
Store them in the freezer until use.

Place two spoons of lime jelly in the center of a shallow plate.
On the right, using a ring, place the cucumber and apple and scoop a spoonful of granita on top.
Finish with a quenelle of lemon ice cream, lime zest, and a frozen ball of espuma.