Lemon drops

Lemon drops

By
From
Marque
Makes
20
Photographer
Stuart Scott

What looks like white pebbles reveal their true form with one bite. The sickly sweet white chocolate casing is made palatable and downright delicious with a sour lemon interior.

Ingredients

Method

  1. Combine 100 millilitres lemon juice, the grated zest of 1 lemon and about 40 millilitres sugar syrup (1 part sugar: 1 part water) to taste (it should taste quite sour). Add 2.1 grams xanthan gum and combine using a wand blender to froth the mixture – it should be thick enough to hold the bubbles.
  2. Working carefully, half-fill a small thermal container with liquid nitrogen. Drop 1 teaspoon amounts of the lemon mixture from a teaspoon into the nitrogen. Ensure that the mixture comes off the spoon in one go, by pushing it with your finger. This will ensure that the lemon mix forms round spheres once inside the nitrogen. Remove the droplets from the nitrogen with a slotted spoon once frozen solid. Store in the freezer until ready to coat.
  3. Melt 100 grams white chocolate and 100 grams cocoa butter over separate bain-maries. Whisk the cocoa butter into the chocolate to combine. Use a fork to coat each frozen lemon drop one at a time in the chocolate. Remove the excess coating on the side of the bowl and place the lemon drops on a tray lined with baking paper to set.
  4. Allow the drops to thaw in the refrigerator before serving, so they have a liquid centre that reveals itself on first bite.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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