Lemon Cream

1. Heat the liquids at 50°C, and add the powders into the liquid.
2. Blend to remove lumps and heat to 85°C whisking constantly.
3. Pour onto fats and emulsify with a hand blender.
4. Refrigerate overnight before piping.

Almond shortbread

1. In the mixer, use the paddle attachment. Mix the powders with the fat to form a sandy texture.
2. Add the remaining ingredients.
3. Roll out to 3mm thick between two sheets of baking paper and freeze.
4. Bake for 20 minutes at 160°C to obtain the sables.

Sorbet

1. In a mixing bowl combine dextrose, glucose, and the stabilizer.
2. Warm up the water to 45°C and add the dry ingredients while stirring. Bring up the temperature of the mix to 85°C and hand blend. Pour over the fruit puree and hand blend.
3. Let it mature for 24 hours in the fridge before churning in the machine.