500グラム	lemongrass massa (milkbase, lemongrass, salt)
7	whole eggs
100グラム	砂糖
1	ライム
400 grams	cold butter
27 grams	ゼラチン

Soak the gelatine. Mix everything till 80 degrees, except butter. When it’s 80 degrees, put the heat off the thermoblender and add the cold butter to the thermoblender till smooth. Take the molds and spray first with pancoating. Add the massa into the molds. Freeze it for 7 min in the shockfreezer.