Scoop out lemon flesh from each lemon. Save lemon juice and shells.
*Trimoline is an inverted sugar syrup paste. It is used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases caramelization, improves texture, preserves aroma, flavor, and color. Mostly used by professionals. Beat egg whites and lemon juice on medium speed. Meanwhile, cook sugar, honey and water to 250ºF/121ºC (cuisson au boulé). No need to get fully beaten egg whites before adding hot syrup. When egg whites have reached the foamy stage, pour syrup in thin stream – increase speed to high and beat meringue to firm peaks. Lower speed and continue beating until cool. Transfer in a large pastry bowl and freeze meringue. Place mixing bowl in the refrigerator.
Beat heavy cream to medium peaks. Transfer into a pastry bowl and fold in lemon juice; set aside. Fold lemon juice in the cold Italian meringue. Add candied or poached lemons, or zest and whipped cream. Fill up frozen empty lemons and freeze 3 hours or for up to 6 weeks. Zest some lime, put tops back on and serve. Enjoy! 🍋
1 thought on “Frosted Lemons”
Another great recipe, that made everyone of my guests smile and whisper “wow, what great creation is she serving now?!”
Since I couldn’t find lemons with green leaves I cheated a little and attached fresh bay leaves to the lemons instead. And everybody asked me, who is the great chef, that invented this recipe… thanks again! Cooking with you makes me happy 🙂