{"id":22712,"date":"2026-08-25T12:09:06","date_gmt":"2026-08-25T10:09:06","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/lemon-and-licorice-dessert\/"},"modified":"2026-08-25T12:09:21","modified_gmt":"2026-08-25T10:09:21","slug":"lemon-and-licorice-dessert","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/lemon-and-licorice-dessert\/","title":{"rendered":"Lemon and Licorice Dessert"},"content":{"rendered":"\n

A citrusy and aromatic creation in which FROTZ Lemon Pulp<\/strong> is combined with licorice, ginger, and cinnamon to create an interplay of intense flavors and different textures.<\/p>\n\n

The cream adds richness, the meringue enhances the citrus flavor, and the sorbet introduces a fresh, spicy note. The dish is rounded out with a cinnamon streusel and a ginger-honey agar, which add contrast and complexity. <\/p>\n\n

A creation in which FROTZ Lemon Pulp<\/strong> serves as the central theme, incorporated into various preparations to achieve creaminess, lightness, and freshness.<\/p>\n\n

Licorice, ginger, honey, and cinnamon add aromatic depth and contrast to the lemon’s tartness, while the streusel provides the crunchy element to complete a multi-textured creation designed for professional restaurants.<\/p>\n","protected":false},"excerpt":{"rendered":"

A citrusy and aromatic creation in which FROTZ Lemon Pulp is combined with licorice, ginger, and cinnamon to create an interplay of intense flavors and different textures. The cream adds richness, the meringue enhances the citrus flavor, and the sorbet introduces a fresh, spicy note. The dish is rounded out with a cinnamon streusel and … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22711,"template":"","recipe-category":[],"class_list":["post-22712","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"\nLemon and Licorice Cream 100 g whole milk\n100 g heavy cream (35% fat)\n80 g pasteurized egg yolks\n1 g fine salt\n6 g Gold gelatin sheets (200\u2013230 Bloom)\n300 g white chocolate (33%) \n0.2 g citric acid\n3 g lemon zest\n24 g licorice paste\n100 g FROTZ Lemon Pulp\n\nLemon Meringue\n250 g FROTZ Lemon Pulp\n25 g powdered egg white\n100 g sucrose\n75 g trehalose\n3 g xanthan gum\n\nGluten-Free Cinnamon Streusel\n80 g butter (82% fat)\n100 g sucrose\n95 g cornstarch\n95 g rice flour\n1 g fine salt\n4 g ground cinnamon\n\nGinger and Honey Agar\n100 g water\n3.5 g agar-agar\n40 g honey\n6 g blended ginger\n\nLemon and Cinnamon Sorbet\n390 g FROTZ Lemon Pulp\n120 g dextrose\n68 g maltodextrin 18 DE\n14 g hot inulin\n135 g atomized glucose 38 DE\n120 g sucrose\n8 g sorbet stabilizer\n645 g FROTZ Lemon Pulp\n1.8 g ground cinnamon","recipe_steps":"

Prepare the Lemon and Licorice Cream<\/h3>\n

Bring the cream and milk to a boil along with the lemon zest. Let it steep for 6 minutes<\/strong>, then strain. <\/p>\n

Blanch the egg yolks in the liquid and make a cr\u00e8me anglaise. Heat to 82 \u00b0C<\/strong>, remove from heat, and add the previously hydrated gelatin. Strain. <\/p>\n

Stir this mixture into the melted white chocolate, then add the salt and citric acid.<\/p>\n

Mix together the FROTZ Lemon Pulp<\/strong> and the licorice paste.<\/p>\n

Cover with plastic wrap and store in the refrigerator to promote proper crystallization.<\/p>\n\n

Prepare the Lemon Meringue<\/h3>\n

Blend the FROTZ Lemon Pulp<\/strong> with the egg whites and whip with a whisk.<\/p>\n

Once partially whipped, add the sugars along with the xanthan gum.<\/p>\n

Continue mixing until the mixture is smooth.<\/p>\n

Spread the mixture on a Teflon sheet to a thickness of approximately 3 mm<\/strong> and let it dry overnight.<\/p>\n\n

Make the Cinnamon Streusel<\/h3>\n

Place the solid ingredients in the food processor with the whisk attachment and add the cold, diced butter.<\/p>\n

Mix until you achieve the characteristic streusel texture.<\/p>\n

Let it cool in the refrigerator for 1 to 2 hours<\/strong>.<\/p>\n

Bake at 160 \u00b0C for 18 minutes<\/strong>.<\/p>\n\n

Prepare the Ginger and Honey Agar<\/h3>\n

Mix the honey, agar-agar, and water, and bring to a boil.<\/p>\n

Remove from the heat and stir in the blended ginger.<\/p>\n

Pour into the desired mold, forming a layer about 1 cm thick<\/strong>.<\/p>\n

Once set, cut into 1 \u00d7 1 cm<\/strong> cubes.<\/p>\n\n

How to Make Lemon and Cinnamon Sorbet<\/h3>\n

Mix the sucrose with the stabilizer and set aside.<\/p>\n

Place some FROTZ Lemon Pulp<\/strong> in a bowl along with the dextrose, inulin, maltodextrin, and powdered glucose.<\/p>\n

Heat the mixture to 40 \u00b0C<\/strong> and slowly sprinkle in the sucrose and stabilizer mixture while stirring with a whisk.<\/p>\n

Continue heating until the temperature reaches 70 \u00b0C<\/strong>.<\/p>\n

Chill, add the rest of the FROTZ Lemon Pulp, and blend.<\/p>\n

Let it rest for a few hours, then beat it until creamy.<\/p>","recipe_related_product":[21011],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nLemon and Licorice Dessert - Frotz<\/title>\n<meta name=\"description\" content=\"A citrusy and aromatic creation in which FROTZ Lemon Pulp is combined with licorice, ginger, and cinnamon to create an interplay of intense flavors and\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/lemon-and-licorice-dessert\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon and Licorice Dessert - Frotz\" \/>\n<meta property=\"og:description\" content=\"A citrusy and aromatic creation in which FROTZ Lemon Pulp is combined with licorice, ginger, and cinnamon to create an interplay of intense flavors and\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.frotzfruits.com\/en\/recipe\/lemon-and-licorice-dessert\/\" \/>\n<meta property=\"og:site_name\" content=\"Frotz\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/arotzfoods\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-25T10:09:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.frotzfruits.com\/wp-content\/uploads\/2026\/08\/receta-postre-limon-regaliz-frotz-fruits.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1440\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@arotzfoods\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.frotzfruits.com\\\/en\\\/recipe\\\/lemon-and-licorice-dessert\\\/\",\"url\":\"https:\\\/\\\/www.frotzfruits.com\\\/en\\\/recipe\\\/lemon-and-licorice-dessert\\\/\",\"name\":\"Lemon and Licorice Dessert - 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