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Robert Wemischner
Candied lemon topped tuiles to garnish the lemon sorbet
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Preparation info
Yield:
12
Tuiles, each 2 inches in diameter
Difficulty
Medium
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
12
Americas
United States
Dessert
Vegetarian
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