Lemon meringue-style ice cream sundae

Ingredients

Shortcrust Pastry

120 g butter

2 g salt

60 g almond powder

60 g icing sugar

55 g eggs

240 g T55 flour

QS Mycryo® (as needed)

Total weight: 537 g

Lemon Crémeux

140 g granulated sugar
40 g water
150 g 100% lemon purée
1 g salt
10 g gelatin (200 bloom)
60 g water
280 g cream (35% fat)

Total weight: 681 g

Full‑Fruit Lemon Sorbet

346 g granulated sugar
120 g atomized glucose DE25
40 g inulin
900 g 100% lemon purée
518 g water
6 g pectin 325 NH95

Total weight: 2,000 g

Lemon Confit

250 g lemon purée
110 g Williams pear purée
66 g granulated sugar
110 g invert sugar
96 g atomized glucose DE40
4.4 g NH pectin

Total weight: 636.4 g

Italian Meringue

100 g egg whites
200 g granulated sugar
25 g water

100% lemon puree

Andros Chef 100% lemon purée is slightly pulpy with lemon juice, including lemons from Sicily. A premium quality lemon purée with no added sugar, perfect for pastries, beverages, and sorbets. Its acidity pairs perfectly with other fruits such as strawberries, rhubarb, and nectarines. Packaged in a 1 kg container.

Discover our 100% puree product range

Preparation steps

1. Shortcrust Pastry

Rub the butter together with the dry ingredients until sandy. Add the eggs and bring together by fraising. Chill the dough, then roll out to 3 mm thickness. Cut with a cutter to fit the size of the coupe or crumble if desired. Bake for 30 minutes at 150°C (300°F). Once out of the oven, lightly dust with Mycryo®.

2. Lemon Crémeux

Bloom the gelatin. Make a caramel using the water, sugar, and glucose, then deglaze with the hot lemon purée. At 70°C | 158°F, add the bloomed gelatin; at 30°C | 86°F, gently fold in the whipped cream. Pipe into half‑sphere molds sized for the coupe or directly into the bottom of the glasses, then place in the blast freezer.

3. Full‑Fruit Lemon Sorbet

Heat the water to 25°C | 77°F, then add the sugars (sucrose, atomized glucose, inulin). At 45°C | 113°F, add the stabilizer premixed with part of the sugar. Pasteurize at 85°C | 185°F, pour over the lemon purée, blend, and cool rapidly. Allow to mature at 4°C | 39°F. Check the Brix and adjust if necessary, then churn and fill the coupes.

4. Lemon Confit

Heat the purées with the invert sugar and atomized glucose. At 40°C | 104°F, add the pectin mixed with the sucrose. Cook to 60° Brix. Chill, then spoon into the coupes.

5. Italian Meringue

Heat all ingredients together to 60°C | 140°F, then transfer to the mixer bowl and whip until cooled. Pipe using a turntable.

A creation by

David Alves

David Alves, Meilleur Ouvrier de France Ice Cream Maker 2023, is renowned for his technical mastery and creativity in the art of ice. Trained hands‑on in France, Japan, and China, he has developed a strong expertise in playing with textures and temperatures, as well as in ice sculpture. Co‑director of Astral Glace in Lille, he now shares his know‑how in France and internationally through high‑level technical training.

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