Lemon Cremeux
Ingredients
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- 1
Heat the lemon juice, sugar, and whole eggs to 85°C, stirring constantly.
- 2
Off the heat, stir in the gelatin mass and blend well.
- 3
At 40°C, stir in the butter in small pieces and blend well.
- 4
Cover with plastic wrap pressed directly onto the surface and set aside in the refrigerator in a large tub.
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Per 100g
Allergens
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