Lemon shells

A lovely garnish for fish, shellfish or crustacean dishes. Of course you can also choose a different shape that better suits your composition.

Makes 700ml.

Lemon shells

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orange juice



lemon juice



agar agar (0.9 g per dl.)

Preparation method

  • Mix the lemon juice with the orange juice and pour through a fine sieve.
  • Pour into a pan and add the agar agar.
  • Bring to the boil while stirring, making sure the agar agar is completely dissolved.
  • Pour into a dispenser and immediately pipe the mixture into shell-shaped moulds. You can make the moulds yourself with silicone or buy them ready-made.
  • Allow to firm up before turning out the shells. They can be kept in the refrigerator for approximately 1 week.

Serving suggestions

  • As part of a dish with shellfish or crustaceans.
  • Finish off the shells with a little orange zest and serve with the friandises or as part of a dessert.
  • Use in a composition with components of crab, chicory, and pasta.

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