For the TPT syrup

200 g water

200 g sugar


1.Place the water and sugar in a saucepan, bring to the boil and set aside.

For the lemon peel

2 medium-sized lemons

500 g water (I)

15 g Töufood Cälx

200 g water (II)

10 g Töufood Pectinäse

200 g TPT syrup (previous preparation)


1. Soak the lemons in the mixture of Cälx and water (I) for 3 hours, stirring the mixture every 15 minutes.
2. Once the time has elapsed, remove the lemons and wash them thoroughly.
3. Prick the surface of the lemons with a needle and pack the lemons with the mixture of Pectinäse and water (II).
4.Leave in the fridge for 12 hours.
5. Remove the lemons from the bag and simmer in a saucepan covered with syrup for half an hour, until tender. Leave to cool.
6.Carefully empty them with a spoon, scraping the walls well, so that the skin is whole and completely free of albedo. Keep in the fridge.

For the blanched lemon peel

100 g lemon peel

1500 g water

14 g salt


1. Peel the lemon and remove the albedo.
2. Blanch the lemon peels 4 times in the salted water. Reserve.

For the lemon ice cream

50 g cream

20 g Töufood Invërt Sugar

100 g sugar

150 g water

2 g ice cream stabiliser

175 g lemon juice

100 g blanched lemon peel (previous preparation)


  1. Place the liquids in a saucepan and bring to 35°C.
  2. Add the solids as a rain while stirring with a whisk and raise to 82ºC.
  3. Add the lemon peel and leave to infuse for 24 hours in the fridge.
  4. Grind in a food processor until a fine paste is obtained.
  5. Strain through a fine sieve and set aside for 12 hours in the fridge.
  6. Butter and set aside in the freezer.

For the lemon foam

150 g pasteurised egg white

140 g lemon juice

80 g gin

4 g Töufood Fishgël

16 g water

30 g pasteurised egg yolk

105 g TPT (previous elaboration)

1 u lemon

2 Siphon charges


Basil sprouts

Sugar cane honey

Greek yogurt


  1. Mix the lemon juice with the gin and pasteurised egg white, add the grated peel of 1 lemon and leave to macerate for 30 minutes in the fridge.
  2. Heat the yolks together with the TPT to 65°C.
  3. Add the previously hydrated Fishgël and mix until dissolved.
  4. Strain the lemon juice mixture and mix with the egg yolks.
  5. Pour into a siphon, charge with two charges of N2O and cool.
  6. Keep in the fridge for 6 hours to gel.


1. Pour in the lemon ice cream to fill half a lemon.

2. Add a few wedges of lemon, a few drops of honey and some Greek yoghurt.

3. Fill with the foam, finish with a few basil leaves and a few drops of cane honey.

4. It should be eaten with a spoon and eaten with the skin, as it is completely edible when treated with enzymes.