- 1 lemon
- 100 ml (1/3 cup plus 1 tbsp) water
- 70 g (2 1/2 oz/1/3 cup) superfine (caster) sugar
Make a syrup with the water and sugar, bring it to a boil, then set aside. Slice the lemon into thin circles, and place them into the hot syrup to confit them.
Use a slotted spoon to drain the lemon slices, one by one, and place them flat on a Silpat® mat. Put them into a dehydrator to dehydrate for about 24 hours.
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