Lemon obsession

  • Time: 1:30h
  • Difficulty: Easy


  • Lemon sorbet
  • 200 gr Syrup
  • 30 gr Aged rum
  • 4 Gelatine leaves
  • 2 Sprigs of fresh basil
  • 200 gr Fresh lemon juice
  • 5 gr Xanthan gum
  • 200 gr Coconut pulp
  • Peel of 1 lime
  • 3 Strawberries


  • Heat the TPT syrup, add the hydrated gelatine leaves and the rum, stir and freeze for 3 hours.
  • Heat the lemon juice, infuse the basil and leave to cool. Once it is cold, add the xanthan gum, blend, strain and pour into a feeding bottle. 
  • Reduce 1/3 of the coconut pulp with the lime peel, strain and cool. Wash the raspberries and set aside.


  • Scratch the rum syrup onto the centre of a plate to achieve a snow-like effect, and then place a scoop of lemon sorbet on top.
  • Using the feeding bottle, dot some lemon gel on top as decoration. Cut the raspberries in half and decorate.
  • Finally, serve the coconut soup in a small jug.

Login success! Redirecting to home page...