3 leaves or 5 grams
First soak the gelatin in cold water. Then pour the cream into a saucepan and also add the egg yolk and the corn starch. Now cut the vanilla pod in half and scrape out the seeds. Add then together with the empty vanilla pod to the cream and while stirring heat this up till it has thickened. Then remove the vanilla pod. Now dissolve the gelatin and mix it well. After that pour it into a bowl and set it aside for later.
Pour the water into a saucepan together with the 60 grams of sugar. Heat this up till the sugar is 118 degrees Celsius. Meanwhile pour the egg white into a mixing bowl and start beating it. When a white foam starts to form add the 10 grams of sugar. Then when the syrup is 118 degrees Celsius slowly add it to the meringue. Make sure to pour it on the side. Now beat it for 2 minutes. After that add the meringue to the vanilla cream and fold this together till it’s a smooth and airy chiboust. Now fill your lemon mold almost all the way to the top and tap it a couple of times to remove any air bubbles. Then press the lemon interior in the chiboust and make it level using a pallet knife. Now let it set in your freezer.