Paparajotes version 2017 – 55000 Recipes. Passion for food

Paparajotes version 2017

Chef David Lopez Carenjo has updated one of the most popular desserts in Murcian’s recipe book: the paparazzi. The right thing to do is to turn the leaves of the lemon tree into an edible leaf. Now, when it’s time for citrus fruits, it’s a good time to try it.


  • Ice cream from the parapet
  • 1 liter butter cream
  • 60 g fried parapara leaves
  • 4 g ground cinnamon
  • 300 g of lemon juice
  • 200 g of sugar
  • 150 g. Yolk
  • 80 g cocoa butter
  • 10 g of emulsion paste
  • Paparazzi table
  • 8 units of eggs
  • peel of two green lemons
  • ½ kg of flour
  • 750 ml whole milk
  • 2 DL olive oil
  • 150 g of sugar
  • 1 g ground cinnamon
  • 50 ml of brandy
  • 12.5 gr impeller
  • c / s list of miller
  • 90 g of water
  • 80 g abundant
  • 200 g of isomalt
  • 2 g of xanthan
  • 4 g of salt
  • 100 g of boiled rice
  • c / s green lemon peel
  • c / s olive green coloring


For the lemon cream

Put all the ingredients in the Thermomix. Raise the temperature to 85ºC and stir until creamy. Reduce the temperature to 40ºC and add the oil. Remove and store in sleeves in the refrigerator

For ice cream

Mix the lemon cream with the ice cream and stir into the pacojet


Crush all the ingredients on the frying table in Thermomix. Spread out, form a sheet using a form or by hand. Fry the leaves in very hot oil.

For the edible leaf

Mix the ingredients. Spread on a form shaped like a parapet sheet and bake with an open stream at 140 ° C for 17 minutes. Silicon dioxide reserve.


Serve quenelle with ice cream or cold lemon cream (time that is winter), along with fake fried leaves and paparakhote

Thanks for reading.
55000 Recipes

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