Nicola Lando - Sous Chef Founder

Step 1

Method to make the yuzu and lime sorbet Measure the cold water in a pan with the glucose, and separately mix together the sugar and the stabilizer. Pour the sugar/stabiliser mixture, stir and leave to hydrate for 15 minutes. Bring the mixture to the boil, stirring constantly with a hand whisk. Remove from the heat, pour in the yuzu and lime juices. Transfer to a plastic bowl, cover with clingfilm and allow to cool. Once cool transfer to an ice cream maker and churn for 45 minutes until frozen. Alternatively, pour the mixture into a strong plastic container and put in the freezer. After 1 hour 30 minutes it should have frozen round the edges. Take it out and beat vigorously with a fork, electric whisk or in a food processor until you have a uniformly textured mixture. Return it to the freezer and repeat at least twice more every 1 hour 30 minutes, then freeze for at least another hour. © Speciality Cooking Supplies Limited 2023

Step 2

Method to make the crystallised lime peel Use a sharp knife to cut the peel away from the rind. Slice into small squares, around 1cm by 1cm. Prepare a bowl of water filled with ice and cold water. Blanch the peel in a pan by pouring boiling water over it. Boil for 1 minute. Use a slotted spoon or small sieve to transfer the peel to the ice bath. Repeat 2 more times. Mix 1tbsp caster sugar and 2 tbsp water in a separate pan. Bring to the boil to create a simple syrup. Cook the peel in the syrup for 5 minutes. Remove from the heat and set aside. Once cool, roll the pieces of lime in the granulated sugar. © Speciality Cooking Supplies Limited 2023