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Lemon gel croustade with whipped sour cream, salted cucumber and garden herbs

Lemon Gel Croustade Recipe with Agar Agar

A cold-set lemon gel croustade recipe with agar agar, shaped on a frozen croustade iron at approximately 55°C and served with sour cream, cucumber and garden herbs.

Recipe by Thomas Axelsen

Ingrédients

  • 300 ml water
  • 120 ml lemon juice
  • 120 g de sucre
  • Pincée de sel
  • Agar-agar – 3%
  • Mint
  • Oregano

Équipement

Moule à tartelette croustillante

Method

  1. Combine the water, lemon juice, sugar, agar-agar and salt.
  2. Bring the mixture to a boil, then transfer it to a metal container and allow it to cool slightly.
  3. Freeze the croustade iron thoroughly before use.
  4. When the lemon base reaches approximately 55°C, dip the frozen croustade iron into the mixture and hold for around 5 seconds.
  5. Lift the iron out and wait a few seconds for the shell to set.
  6. Carefully release the lemon croustade from the iron.
Chef's note

This recipe covers the lemon gel croustade shell. The finished dish is served with whipped sour cream, salted cucumber and garden herbs. Exact quantities and methods for those additional components were not provided.

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