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Lemon crémeux

This crémeux has a rich flavour thanks to the use of egg and butter.

Created by Gill Walschap, Zoet by Gill, Callebaut ambassador. 

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Allergens and dietary requirements

  • Cow's milk
  • Egg
  • Lactose

Ingredients

100
g
lemon purée
70
g
whole egg
70
g
castor sugar
1
pieces
gelatin sheets, soaked in cold water
90
g
butter
Recipe for:330 g

Scale recipe

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