Citron Crémeux

Directions

• Bloom the gelatin in cold water.
• Gently warm the water, lemon juice, and lemon zest in a saucepan.
• In a separate bowl, whisk the eggs with the sugar until combined.
• Gradually whisk the egg mixture into the warm lemon mixture.
• Cook over medium heat, whisking constantly, until the mixture thickens and just begins to boil.
• Remove from heat.
• Whisk the bloomed gelatin into the hot crèmeux until fully dissolved.
• Whisk in the butter until smooth and glossy.
• Transfer the crèmeux to a clean container and cover the surface directly with cling wrap to prevent a skin from forming.
• Refrigerate for at least 3 hours, preferably overnight, until fully set.