ホモテナシ

• 60 gr water
• 2.5 gr agar (Migros brand is 20% agar, so 12.5 gr of their mix)
• 37.5 gr sugar

➡️ Cook for 1', then add 90 gr of lemon juice (don't worry about straining, we'll add more stuffs to it anyways). Chill for 3 hours, then pass through a sieve.

🌱 The original recipe wants more lemons and mint; but I used 3 gr of oregano, 20 gr lemon supreme and 2 candied orange wheels. Mix, freeze in little blobs (doesn't have to be in the silicone mold)

• Soak 3 gr of gelatine

LEMON RECIPE - https://www.youtube.com/watch?v=ptJ6Y8zMriE - gel

1. 180 gr lemon juice
2. 120 gr water
3. 75 gr sugar
4. 5 gr agar agar

⇒ boil 1', chill for 3 hours, then blend (or sieve). Add 15 gr fresh mint, 40 gr lemon segments, 55 gr finger lime, 170 gr candied lemons ⇒ freeze in small bits

- ganache

1. 3 gr gelatin ⇒ soak
2. 530 gr cream (265 + 265)
3. 140 gr chocolate
4. 120 gr juice

⇒ melt chocolate in bain marie; boil 265 cream in separate pot, add gelatine, mix into chocolate in 3 steps, then cold cream, then juice, film, rest for 12 hours ⇒ whip for 2', pipe lemons; freeze for 12 hours

- coating

1. shape lemons, freeze again
2. 250 gr chocolate, 250 coco butter; add yellow colour, lower temp to 25°, then put lemons in, 5 hours in fridge, dry lemon, spray with nappage at 50°, then spray some gold
3. spray with gold