- 360g egg yolk
- 150g sugar
- 3.3gm agar agar
- 300g milk full fat
- 750 g double cream
- 4 leaves silver gelatine
- 2 lemons
Lemon brûlée by Simon Hulstone
Lemon brûlée by Simon Hulstone
Lemon brûlée by Simon Hulstone in association with Robot Coupe.
Ingredients
Method
Bring the milk and the cream to 90c in the robotcook zest the lemons and add to the cream. place the egg yolks, sugar, agar into the cream and cook to 82c, remove from heat and add soaked gelatine leaves, pass and pour into moulds, allow to set.
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