INGREDIENTS
- For the biscuit:
- – Almond flour or powder 190 g.
- – Impalpable sugar 190 g.
- – Eggs 5 models.
- – Whites 175 g.
- – Sugar 25 g.
- – Flour 40 g.
- For the Lemon curd:
- – Lemon Juice 200 cc.
- – Water 100 cc.
- – Yolks 4 models.
- – Eggs 2 models.
- – Sugar 250 g.
- – Lemon Peel 1 unit.
- – Flour 0000 25 g.
- – Corn starch 25 g.
- – Butter 150 g.
- Syrup:
- – Water 250 cc.
- – Gentle sugar 62.5 g (in the event you use common sugar it’s 125 g).
- -Zest of 1 Lemon.
- – Italian meringue to brighten.
- – Recent fruit to brighten.
LEMON BULLION spectacular dessert to benefit from the taste of lemon accompanied with a scrumptious syrup.
PROCEDURE:
1. Combine the almond powder with the sugar, add the eggs and beat till clean.
2. Make a French meringue with the egg whites and sugar, rigorously mix the 2 preparations.
3. Divide into 3 40 x 30 cm plates with silicone paper or buttered parchment paper. Unfold and instantly place in a 190 diploma oven.
4. Prepare dinner till calmly browned. Cooking needs to be quick as a result of in any other case they may dry out.
5. For the lemon curd : Warmth the juice with the water and lemon peel. Boil and sift.
6. Combine the sugar, flour, starch in one other bowl and add the eggs.
7. Add the recent juices, mix and cook dinner once more.
8. Boil for two minutes rigorously in order that it doesn’t stick.
9. Take away from warmth. Let it cool, as soon as barely heat, add the butter in cubes and blend.
10. For the syrup : Place the water, sugar and zest in a saucepan. Convey to a boil and reserve.
11. To assemble, organize a soaked biscuit and canopy with lemon cream, repeat the sequence two extra occasions.
12. Cool and reduce in half and overlap one half on the opposite, becoming a member of with lemon cream. On this approach we could have a 20 x 30 cm cake with a peak of 6 biscuits.
13. Freeze and reduce ingots of the specified measurement and enhance with Italian meringue. Take pleasure in it! .
