Lemon chiboust

2	lemons
0.5	vanilla pod
190 grams	cream
25 grams	corn starch
60 grams	egg yolk

First zest the lemons. Then cut both the zested lemons in half and juice them for 60 grams of juice. Now cut the vanilla pod in half and scrape out the seeds. Add the seeds to the pan together with the cream, the corn starch and the egg yolk. Mix it well and then while stirring heat it up to thicken it. Then turn off the heat and dissolve the gelatin. Now pass it through a fine sieve and press it through using a ladle of spatula. Keep this covered for later.

60 grams	sugar
20 grams	water
50 grams	egg white
10 grams	sugar

Mix the 60 grams of sugar with the water and heat this up till it’s 118 degrees Celsius. Meanwhile mix the egg white with the 10 grams of sugar and start beating it with a whisk. Once stiff fluffy peaks have formed add the hot sugar syrup and keep on mixing for another 3 to 4 minutes to cool down the meringue. Then add the meringue to the lemon cream and fold it together. Don’t overmix it, otherwise you will lose too much air. Now transfer it into a piping bag and fill your mold. Once frozen take it out of the mold and serve it defrosted.