- A recipe by Tom COLL
Ingrédients
Whole eggs – 680 g
Sugar – 680 g
Frozen puree without added sugar Lemon – 680 g
Zest – 50 g
Gelatin mass – 60 g
Butter – 870 g
Heat the lemon purée with sugar and eggs.
Bring to a gentle boil, then strain.
Add the gelatin mass.
Add the butter at 45°C.
Portion 25g per mold.
Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.
Tom COLL's recipes
Discover inspirations and innovations from chefs who share their recipes and tips with you.
Welcome to fruit excellence
Don't miss any of our news
Subscribe to our newsletter to stay informed.
