INGREDIENTS
- Pawn:
- – Eggs 4 items.
- – Sugar 4 tbsp.
- – Corn starch 4 tbsp.
- – Honey 1 tbsp.
- Lemon curd:
- – Lemon juice 125 cc.
- – Sugar 100 g.
- – Butter 85 g.
- – Eggs 2 items.
- – Yolks 2 items.
- – Crema 250 g.
- – Unflavored gelatin 7 g.
- – Water 35 cc.
- Roof:
- – Whites 4 pcs.
- – Sugar 240 g.
- – Water 80 cc.
- Crispy base:
- – Sugar-free corn flakes 200 g.
- – White chocolate protection 300 g.
ICE CREAM LEMON PIE with frozen lemon cream and pionono, a spectacular and recent dessert to take pleasure in right now
PROCEDURE:
1. For the cake: Beat the eggs with the sugar and honey till stiff. Then add the cornstarch and place on a greased 30×40 plate.
2. Cook dinner at 200ºC (sturdy oven) for 8 minutes. Let cool and reduce to line a bowl.
3. First line the bowl with plastic wrap, then with pine nuts and depart for the bottom.
4. For the cream: Warmth the lemon juice, sugar and butter in a pot.
5. In a bowl, combine the eggs with the yolks. Add the recent liquid and proceed stirring. Return to the pot and prepare dinner, stirring all the time, till the cream begins to semi-coagulate, like a custard, with out boiling. Take away from the warmth and add the gelatin with water in order that it finishes dissolving with
the warmth.
6. Pressure the cream, cowl with movie and let cool. Take to the fridge.
7. As soon as the lemon cream is chilly, add the cream and beat till stiff.
8. Pour the cream into the bowl lined with movie and the pionono. Place within the freezer.
9. As soon as it’s fried, make the Italian meringue
10. Make an Italian meringue: make a syrup at 118ºC with water and sugar. Whereas the syrup is taking temperature, beat the egg whites and add the syrup in a thread till it varieties and the temperature drops, unmold the cake and embellish with meringue and blowtorch.
11. For the crunchy base, soften the chocolate and blend with the flakes
12. Place a waistband and put it within the freezer.
