Lemon Cream Dessert

Lemon Cream Dessert

For a 1,500-liter bowl:

  • ✔️ 25 ladyfinger cookies

Orange Syrup:

  • ✔️ 100g sugar
  • ✔️ 1 orange zest
  • ✔️ 100ml water

In a small saucepan, bring the sugar, orange zest, and water to a boil for 5 minutes. Let it cool slightly. Dip the ladyfingers into the warm syrup and place them at the bottom.

Lemon Cream:

  • ✔️ 300ml lemon juice
  • ✔️ 6 eggs
  • ✔️ 300g sugar
  • ✔️ 20g cold butter
  • ✔️ 3 tbsp cornstarch

In a heatproof bowl, combine all the ingredients and place it over a double boiler at medium heat for 20 minutes, stirring constantly. It should reach over 75°C (167°F) within 20 minutes. Avoid boiling. Once done, cool thoroughly, stirring occasionally.

For the Whipped Cream:

  • ✔️ 300ml heavy cream
  • ✔️ 1 tbsp sugar

Spread the whipped cream over the ladyfingers, add another layer of ladyfingers, and pour the lemon cream. Chill for at least 4 hours in the refrigerator; it’s even better if left overnight. Enjoy!

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