Chef Fabrice Cardelec
owner of webbaking workshop in Bangkok, teacher at cordon-bleu Seoul for two years and in cordon-bleu Bangkok. now chef Fabrice is teaching the art of pastry, and with over 35 years experience worldwide.
lemon gel
Description
1. peel the lemon and remove the segment
2. cut the lemon skin in dice 5mm x 5mm
3. poach the lemon skin in clean water and boil
4. repeat the process 3 time
5. place the yuzu, sugar, water and agar-agar
6. boil,
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