Rescued Lemons: Recipe by chef Palmiro Ocampo
Let’s recall that a month ago, we talked with chef Palmiro Ocampo about his Ccori project. In the interview he explained to us about his philosophy of Optimal Cooking, which he has developed in the last 4 years in Peru, where he uses all those parts of the food that ordinary people think are not suitable for cooking.
Today we were lucky because he left us the recipe for this dessert made with “rescued” lemons (limes), recovered from what remains of making lemonade or in the case of Peru, to prepare ceviche. That surplus that normally ends up as waste, with this recipe has another more interesting destination.
One more life for the lemon, and in 9 steps you can see how it becomes a spectacular dessert, which could be served in any modern restaurant.
Lemons (limes) in their natural state
When we think that they are ready to throw away
We extract all the remaining pulp
We leave the shell completely clean
In a pot with boiling water, we cook the peels for 10 minutes. Here we have to repeat the process 4 to 5 times to eliminate the bitter taste that may be left.
In the last water change, we add between 3 and 4 tablespoons of sugar. In this step, what we want to achieve is syrup, that’s why we leave it 20 minutes more in the heat.
Once we have candied the lemons, we let them cool to room temperature for 15 minutes.
We are about to finish. We take the lemons that look like a shell, and fill them with the flavor of ice cream you like the most and put it in the fridge, for about 30 minutes. Instead of ice cream you can also use dulce de leche.
And the final touch. We decorate with some sweet powder element. It can be chocolate, lemon, cinnamon, mint, or grated coconut. In the recipe we use cedrón, a kind of lemon verbena with a citrus aroma, powdered and fresh leaves.
For more recipes and information on the organization of “Ccori: Optimal Cuisine”. Visit the following link.