![]() Rinse and hull the jam kettle with 150 g caster sugar, the rest of the lemon juice and ground tonka bean until it reaches a jammy consistency ( about one hour ). Soften the leaves of gelatin in a bowl of cold water. Transfer to the ice cream maker and follow the manufacturer's instructions Add the strawberry pulp, half the lemon juice and mix. When the syrup starts to thicken, remove from heat and allow to cool. Heat 150g caster sugar with 10 cl water over low heat.
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