Robert Wemischner

Candied lemon topped tuiles to garnish the lemon sorbet

Preparation info
  • Yield:

    12

    Tuiles, each 2 inches in diameter
    • Difficulty

      Medium

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
12

Method

  • Bring the syrup to the boil and then reduce to a simmer.
  • Add the lemon slices and cover at the lowest possible simmer until tender but not disintegrating.
  • When the lemon slices are tender, carefully remove them to a cooling rack.
  • Then transfer them to a Silpat-lined sheet pan and bake in a preheated