Lemon water, by Jordi Roca

Lemon water

lemon cream

• 200 g lemon juice
• 80 g egg yolks
• 50 g eggs
• 50 g sugar
• 1 u gelatin sheets
• 90 g butter, chilled

Combine the juice, eggs, egg yolks and sugar. Heat up to 85ºC while continuously stirring. Remove from the heat. Add the gelatin sheet, previously hydrated, and leave to cool to 40ºC. Add the butter cut into dice and mix with the help of a hand blender. Store in the refrigerator.

lemon verbena cupcake

• 245 g eggs
• 130 g honey
• 245 g flour
• 120 g confectioners’ sugar
• 10 g baking powder
• 3 g salt
• 50 g milk
• 200 g butter, melted
• 20 g lemon verbena

Mix the eggs and honey in a mixer on low speed. Little by little, add the flour (previously sifted together with the sugar and baking powder), salt, butter, milk in which lemon verbena has been infused and lemon verbena powder. Leave to set in the refrigerator for 12 hours. Pipe the batter onto silicone mats on oven trays. Make sure you make thin layers, and bake at 180ºC for 7 minutes. Freeze and cut into small dice. Store.

lemon water

• 1 l water
• 6 u lemon zest

Place the water and lemon zest in the Rota Val. Start the machine at 45ºC. Distil until all the water has passed from one flask to the other. Stop the machine and store the lemon water.

candied mint

• 60 g pasteurized egg whites
• 1 u gelatin sheet
• sugar
• mint

Hydrate the gelatin sheet, heat it in the microwave. Add the egg whites and, while still lukewarm, dip the mint leaves and then toss in sugar. Leave to dry at room temperature for a few hours.

assembly

On the bottom of a plate, place a small spoonful of lemon cream. On top of it, place some dice of lemon verbena cupcake. At serving time, prepare a sherbet with the lemon water and liquid nitrogen. In a bowl suitable for nitrogen, place 100 g lemon water and, while continuously stirring, little by little add liquid nitrogen to a sherbet consistency. Finish the plate with some mint leaves and crystallized lemon dice.