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Plant-based lemon creamy 

INGREDIENTS
 
  • 220 g / 22 % lemon puree 

  • 145 g / 14,5 % sugar

  • 16 g / 1,6 % pectin NH

  • 2 g / 0,2 % Xanthan gum

  • 452 g / 45,2 % water

  • 155 g / 15,5 % deodorized coconut oil

  • 10 g / % YUMGO Yolk

PREPARATION

1. ​Heat the lemon puree with the water

2. Mix pectin, yellow yumgo powder and sugar

​​3. At 45°C, add the powders

4. Heat to 85°C

5. Pour over coconut oil. Emulsify with a hand blender

6. Add xanthan gum. Mix.

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