You Won’t Believe This LEMON Is a Dessert

Ingredients

• 400 g White Sugar (Syrup A for candied peel)
• 800 g Lemons (Unpeeled, about 5 medium lemons)
• 800 g Water (For syrup A)
• 400 g White Sugar (Syrup B added after first 2‑hour simmer)
• 180 g Lemon Juice (Freshly squeezed)
• 120 g Water (For lemon gel)
• 75 g White Sugar (For lemon gel)
• 5 g Agar Agar Powder (Vegetarian gelling agent)
• 65 g Lemon Segments (Fresh, seed‑free)
• 170 g Candied Lemon Cubes (From the candied peel prepared earlier, cut into cubes)
• 15 g Fresh Mint Leaves (Finely chopped)
• 3 g Gelatin Sheets (Powdered gelatin equivalent, hydrated in water)
• 18 g Water (For gelatin hydration)
• 550 g Heavy Cream (Cold, for whipped ganache)
• 140 g White Chocolate (High‑quality, for ganache)
• 90 g Yuzu Juice (Can substitute lime juice)
• 200 g White Chocolate (For velvet coating)
• 200 g Cocoa Butter (Pure, for velvet coating)
• 2 g White Food Coloring (Liposoluble, for velvet)
• 2 g Yellow Food Coloring (Liposoluble, for velvet)
• 5 g Edible Gold Leaf (Mixed with a touch of alcohol for shine)
• 14 Toothpicks (For dipping spheres)
• 14 Citrus Leaf (For garnish, optional)

Instructions

1. Prepare Lemon Zest

   Wash the lemons, cut each into 8 wedges, then carefully peel off the zest only, keeping the pulp for later use.

   Time: PT15M

2. Blanch Zest Three Times

   Place the zest in a pot of boiling water for 30 seconds, drain, and repeat the blanching two more times to remove bitterness.

   Time: PT10M

   Temperature: 100°C

3. Make Syrup A

   Combine 800 g water and 400 g white sugar in a saucepan, bring to a boil, then cool the syrup to 70 °C.

   Time: PT15M

   Temperature: 70°C

4. Simmer Zest – First 2 Hours

   Add the blanched zest to the cooled syrup, cover the pot and simmer on the lowest heat for 2 hours, stirring occasionally.

   Time: PT2H

   Temperature: Low heat

5. Add Sugar B and Simmer – Second 2 Hours

   Stir in the second 400 g of white sugar, continue to simmer gently for another 2 hours until the zest is translucent and glossy.

   Time: PT2H

   Temperature: Low heat

6. Prepare Lemon Gel

   Heat 180 g lemon juice with 120 g water. In a separate bowl, dissolve 75 g sugar and 5 g agar‑agar in a little cold water, then combine with the hot lemon mixture and bring to a boil for 30 seconds.

   Time: PT1M

   Temperature: 100°C

7. Chill Lemon Gel

   Transfer the hot gel to a shallow container, cover, and refrigerate for at least 4 hours until firm.

   Time: PT4H

8. Make Insert Mixture

   Dice the chilled lemon gel, then mix with 65 g fresh lemon segments, 170 g cubed candied lemon peel, and 15 g finely chopped mint until evenly distributed.

   Time: PT10M

9. Freeze First Half‑Spheres

   Spoon the insert mixture into 14 silicone half‑sphere molds (4 cm diameter), smooth the surface and place in the freezer for 2 hours until solid.

   Time: PT2H

10. Prepare Yuzu‑Lime Ganache

    Hydrate 3 g gelatin in 18 g water. Heat 550 g heavy cream, add the hydrated gelatin, then pour over 140 g white chocolate. Blend with an immersion blender until smooth, add 90 g yuzu/lime juice and blend again.

    Time: PT5M

    Temperature: 80°C

11. Chill Ganache

    Cover the ganache, refrigerate for at least 8 hours (overnight) until firm enough to whip.

    Time: PT8H

12. Whip Ganache

    Remove the chilled ganache, reserve 1/4 for the final coating, and whip the remaining 3/4 with a whisk or hand mixer until airy and firm.

    Time: PT10M

13. Assemble Spheres

    Fill each silicone half‑sphere with the whipped ganache, place a frozen insert half in the centre, then cover with more whipped ganache, smoothing the surface. Freeze the assembled spheres for 6 hours.

    Time: PT6H

14. Shape Final Lemon Spheres

    Remove the frozen spheres from the molds, smooth any excess ganache with a warm spatula, repair any visible air bubbles, and briefly refreeze to set the shape.

    Time: PT30M

15. Prepare Velvet Coating

    Melt 200 g white chocolate with 200 g cocoa butter over a bain‑marie, add a pinch of white and yellow liposoluble food coloring, and keep the mixture between 25 °C and 30 °C.

    Time: PT5M

    Temperature: 25-30°C

16. Dip Spheres in Velvet

    Skewer each sphere, dip it into the velvet mixture for about 2 seconds, then set on a parchment sheet to dry.

    Time: PT30M

17. Apply Second Velvet Layer & Finish

    Re‑heat the velvet to 40‑45 °C, spray a uniform second layer using a food‑grade spray gun, then brush a thin neutral glaze. Finish with a brush of gold‑leaf‑alcohol mixture for shine.

    Time: PT20M

    Temperature: 40-45°C

18. Garnish and Serve

    Attach a fresh citrus leaf to each sphere for a natural look, arrange on a platter and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g