Prepare the Lemon and Licorice Cream
Bring the cream and milk to a boil along with the lemon zest. Let it steep for 6 minutes, then strain.
Blanch the egg yolks in the liquid and make a crème anglaise. Heat to 82 °C, remove from heat, and add the previously hydrated gelatin. Strain.
Stir this mixture into the melted white chocolate, then add the salt and citric acid.
Mix together the FROTZ Lemon Pulp and the licorice paste.
Cover with plastic wrap and store in the refrigerator to promote proper crystallization.
Prepare the Lemon Meringue
Blend the FROTZ Lemon Pulp with the egg whites and whip with a whisk.
Once partially whipped, add the sugars along with the xanthan gum.
Continue mixing until the mixture is smooth.
Spread the mixture on a Teflon sheet to a thickness of approximately 3 mm and let it dry overnight.
Make the Cinnamon Streusel
Place the solid ingredients in the food processor with the whisk attachment and add the cold, diced butter.
Mix until you achieve the characteristic streusel texture.
Let it cool in the refrigerator for 1 to 2 hours.
Bake at 160 °C for 18 minutes.
Prepare the Ginger and Honey Agar
Mix the honey, agar-agar, and water, and bring to a boil.
Remove from the heat and stir in the blended ginger.
Pour into the desired mold, forming a layer about 1 cm thick.
Once set, cut into 1 × 1 cm cubes.
How to Make Lemon and Cinnamon Sorbet
Mix the sucrose with the stabilizer and set aside.
Place some FROTZ Lemon Pulp in a bowl along with the dextrose, inulin, maltodextrin, and powdered glucose.
Heat the mixture to 40 °C and slowly sprinkle in the sucrose and stabilizer mixture while stirring with a whisk.
Continue heating until the temperature reaches 70 °C.
Chill, add the rest of the FROTZ Lemon Pulp, and blend.
Let it rest for a few hours, then beat it until creamy.
