Bo Friberg

Lemon–Vanilla Bean Decorating Syrup

Preparation info
  • Yield: approximately

    2 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 teaspoons (6 g) unflavored gelatin powder
  • 3 tablespoons (45

Method

  1. Sprinkle the gelatin over the surface of the cold water and set aside to soften.
  2. Using a citrus zester, remove the zest from 1 lemon. Chop the zest finely. Extract the juice from both lemons and strain it. Combine the strained juice and the chopped zest; set aside.
  3. Split the vanilla beans lengthwise. Scrape out the seeds