Lemon Cylinder

Lemon mousse 55.3%: cream (stabilizing agent: carrageenan), lemon juice and pulp 29.6%, sugar, whole milk, water, pork gelatin. Lemon cream 29.5%: sugar, butter, egg white (stabilizing agents: guar gum, xanthan gum), lemon juice and pulp 15.3 %, egg yolk, water, pork gelatin.

Syrup biscuit 12.5%: biscuit (sponge cake preparation (sugar, wheat flour, wheat starch, skimmed milk powder, baking powders (disodium dihydrogen pyrophosphate, sodium carbonate), emulsifiers (polyglycerol esters of fatty acids, mono- and di-glycerides of fatty acids), whey powder, salt, colouring: carotene), egg white, egg yolk, water), syrup (sugar, water, lemon juice and pulp 15.3%).

Decoration 2.7%: glazing (sugar, water, wheat glucose, gelling agent: pectin, acidifier: citric acid), lemon angel hair vermicelli (sugar, lemon, water, acidifier: citric acid, antioxidant: ascorbic acid), colouring: curcumin.

Possible traces of nuts, soya, peanuts, sesame.

Take the desserts out of packaging, place on plate and thaw for about 2 hours at 0+4°C. This dessert is best served chilled but not frozen.