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Lemon tart espuma
This espuma tastes just like the filling of a lemon tart.
Allergens & dietary requirements
250 ml lemon juice
5 stalks lemongrass
2 lemons, zest
68 g egg yolk
125 g sugar
3 g gelatin leaves, soaked in cold water
Place the lemon juice, whipping cream, lemongrass, and lemon zest in a pan over low heat and allow to infuse without boiling.
Remove the pan from the heat and infuse for 30 minutes.
Lightly beat the egg yolks with the sugar.
Pass the lemon mixture through a sieve and mix with the egg-yolk basis using a whisk.
Cook until you have a crème anglaise.
Dissolve the gelatin in the warm mixture, pass through a sieve, and pour into a 1-litre siphon.
Allow the mixture to cool completely.
Aerate with two whipped-cream chargers and shake well before use.
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