Peel and finely dice the ginger. Place in a vacuum pouch with the lemon juice and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Place the bag in a circulating water bath (or a saucepan filled with water)
Pass the lemon–ginger mixture through a sieve, discarding the solids. Weigh the lemon–ginger juice. You will need
Once the lemon–ginger has set firm and is completely cold, roughly break up and blend in an upright blender until very smooth and shiny. To remove the air that gets incorporated during the blending process, pour the lemon–ginger into a vacuum pouch and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Open the bag and repeat this step until the lemon–ginger is clear with all the air removed. Store in the refrigerator until needed.
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