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Put the milk (900 ml) to boil in a saucepan.
In a bowl put the yolks, flour and sugar.
Stir and then add, little by little, the remaining milk (100 ml).
When the milk starts to boil, put the pan aside, add the egg mixture with flour and sugar, put it back on the fire and let it boil, stirring constantly, until it thickens and begins to peel off the walls of the bowl.
Then turn off the heat, set aside, add the lemon juice and peel and mix well.
Put a sheet on a tray, pour the hot cream and spread it evenly with a spatula, then place the second sheet.
Let cool, then cut the cream.
In a saucepan, mix the egg well with the sugar and starch. Pour the warm milk, put the bowl on the fire and simmer. When it boils two, the cream is ready, the starch boils instantly. Don't forget to stir constantly so it doesn't stick.
If you use flour, leave it on the fire for at least 5 minutes from the moment it boils, so that the flour is cooked.
Stir in the juice, lemon peel and mix well.
Immediately transfer the cream to a ceramic or glass bowl (it will cool faster) and cover the surface with plastic wrap, so it will not peel (pojghita) on top.
While the cream cools, mix the butter butter in a large bowl.
Then incorporate two tablespoons of the well-cooled cream in the foamed butter and mix until completely incorporated. Continue like this until you finish the rest of the cream.
Keep the lemon cream cold or use it immediately to fill the sweets. If you keep it in the fridge, it will harden because of the butter, but when you want to use it, leave it for 15 minutes at room temperature, then mix it well with a whisk. It will have the perfect consistency and can be easily stretched. Good appetite!
First of all, we prepare the top of our cake.
Cut the butter into cubes and mix it with the sugar until it doubles in volume and is fluffy. Add lemon peel and essence, and one egg, mixing well after each. Mix the flour with the baking powder and salt and add gradually, alternating with the lemon juice. Divide the dough thus prepared into 3 and bake the 3 sheets of cake in turn, leaving them to cool. The top of the cake is baked after 15-20 minutes, until it is golden on the surface.
Meanwhile we prepare the cream:
mix the cream cheese well with the lemon peel and sugar. Add the vanilla lemon juice, and then gently incorporate the liquid whipped cream, stir to mix, then mix at high speed for 2-3 minutes. Store in the refrigerator until use.
After the cake tops have cooled, divide the cream into 3, place two parts between the 3 tops, and level the outside of the cake with the last part of the cream.
Fluffy cake with lemon cream is kept cold, served decorated with lemon peel or slices.
Ingredients Lemon ice cream
- 3 lemons, grated peel and juice
- 2 whole eggs
- 1 yolk
- 75 grams of butter
- 200 grams of sugar
- 300 grams of fatty yogurt (minimum 3.5%, ideally the Greek one, with 10% fat)
- 300 ml. whipped cream
How to prepare lemon ice cream
Lemon curd base
The basic cream for this lemon ice cream it's a lemon curd, a citrus cream with a very lively taste. The principle is about the same as at Dutch sauce. Lemon juice, eggs and butter cook over very low heat until it thickens and not a second longer!
1. So, the lemons are scraped off the yellow peel, then squeezed from the juice, collecting everything in a saucepan.
2. In the same saucepan add the sugar, whole eggs and egg yolk, as well as the soft butter cut into pieces.
3. Put the pan on low heat and beat with a pear-shaped target constantly. Insist on the bottom of the pan because it is not at all desirable to catch. As soon as the lemon curd cream becomes homogeneous and coagulated, remove from the heat and beat for another 2-3 minutes until cool. Pass through a sieve, as recommended for any egg-based creams, to get rid of any lumps. Collect in a clean bowl and allow to cool completely before continuing.
Preparation of ice cream
4. After the lemon curd cream has cooled completely, add the yogurt, be careful, to be a quality yogurt, creamy and without whey. Homogenize the cream perfectly with the yogurt.
5. Separately, whip the whipped cream without insisting too much. As soon as it gains a little consistency, it will be beaten enough. Be careful, whipped cream must be very cold when beaten, otherwise it can separate into butter and whey. Add the yogurt and lemon cream over the whipped cream and mix gently, with a spatula and you're done, this is the basic cream for lemon ice cream!
Freezing the base cream
To get lemon ice cream, you can proceed in two different ways.
- The basic cream for lemon ice cream is poured into a bowl with a lid and put in the freezer for 2-3 hours. Every 30 minutes, to prevent the formation of ice crystals, stir vigorously. Continue until it has the desired consistency.
- The ideal solution, which I also applied, involves an ice cream machine, simple and inexpensive. Its container must be left in the freezer overnight (minimum 12 hours). Then, the basic cream for lemon ice cream is poured into the machine and will be ready in 25-30 minutes.
Lemon ice cream & # 8211 serving
As I expected, this lemon ice cream has topped the list of our favorites. It's a real celebration on a hot day! I added lemon curd or candied lemon peel in cups, great in both variants!
In order not to die of appetite, I refuse to think about how well it would match the strawberry or raspberry ice cream. Mmmm & # 8230
Later edit: in the meantime, I found out the name of the beautiful blonde from the show I saw, her name is Rachel Allen.
Lemon and ginger weight loss recipes. The natural benefits
It is not easy to lose weight, especially when you have led a wrong lifestyle so far. During the holidays, for example, you put your body under enormous stress. The saddest thing is that you notice too late. The most searched on google are, slimming recipes with lemon and ginger, vica blochina slimming recipes, or slimming recipes with celery and lemon.
In this article we will discuss this topic together. You will understand if these recipes are beneficial or not. But most importantly, you will learn how to make them work, to get miraculous results. So I say let's get started!
The yolks separate from the whites. The yolks together with the 4 tablespoons of water, sugar and vanilla are mixed until they become a cream. Beat the egg whites and froth with the rest of the sugar.
Add the egg whites over the yolk cream, but stirring very lightly. Sift the flour on top little by little and the baking powder, and incorporate it just as easily into the composition. Place the composition in a tray on a parchment paper. The layer should be about 1 cm high. Place in the preheated oven at 200 degrees for about 10 minutes.
Then carefully remove and turn over another sheet of parchment, sprinkled with sugar. Roll with the parchment sheet when it is still hot, and allow to cool.
The powdered gelatin is mixed with water and left for about 10 minutes. Then heat on the fire with the sugar and grated lemon peel, but just a little, until the sugar melts, then set aside, add the juice, mix, whip the whipped cream. Slowly incorporate the gelatin with lemon and powdered sugar into the whipped cream.
Put 2/3 of the cream on the cooled countertop. It is running again.
With the rest of our dressing cream, roll it with lemon cream and from the melted chocolate, different shapes are made with which, after they have hardened, they are decorated.
The lemon roll recipe was proposed by Mihaela_B on the culinary forum.
I bring to your attention this recipe which is easy to make and is an alternative to the classic tiramisu… So I am waiting for you to try it as much as possible and tell me your opinions…
Cookie counter preparation:
Mix eggs with sugar. Add lemon peel, add flour and starch. Pour the composition into a tray lined with baking paper and place in the oven at 180 degrees for about 12 minutes.
The water with the sugar and the lemon peel are boiled on the fire for about 5 minutes. Remove from the heat and add the lemon juice and soaked gelatin. Stir to melt the gelatin and pass through a sieve to remove the lemon peel. Allow to cool slightly.
The peel of the two lemons is mixed with sugar, lemon juice and butter and put on the fire for 2-3 minutes. The yolks and egg are "dissolved" with a fork and put in the above composition and then, stirring, put on the fire again for about 2-3 minutes, add the softened gelatin to the resulting cream. gelatin and pass everything through a sieve to remove the lemon peel.
The mascarpone with sour cream and powdered sugar mix well and add to the egg composition. At the end, add the whipped cream.
Boil the sugar with water for about 3 minutes on the fire. Remove from the heat and when it has cooled a little, add 40ml of lemon liqueur and leave to cool completely.
In a square yena shape covered with transparent film I put the first cookie sheet (he says so because of the thickness because it is normally very fluffy). It is syruped with limoncello syrup. Add a row of cream and put in the freezer for 10 minutes. Remove, add the second cookie sheet, syrup and put another row of cream. Put in the freezer for another 10 minutes. Once the 10 minutes have passed, add the lemon jelly. Put it back in the freezer for 10 minutes. Add the last layer of cream and again for 10 minutes in the freezer. And finally put the third countertop. Leave in the fridge overnight.
The next day, take it out, cover it with a thin layer of butter. I mixed 100-125g butter with powdered sugar from the eyes (about 2-3 teaspoons). And it is decorated according to desire and imagination.
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Preparation Cremsnit classic cream recipe
How to make creams, creams?
I started with the preparation of the cream because it needs a cooling time before filling the sheets with it.
Now I show you the version with starch and a little gelatin. I separated the yolks from the egg whites and put them in a bowl. Of the 8 egg whites, I kept only 5 (I cooled 3 of them for another time: marshmallows, macarons). Over the yolks I put 200 g caster sugar and a little salt and I mixed them well with the mixer. If the mixture is too thick it can be diluted with 50 ml of cold milk. I added the 70 g of starch and continued mixing. If you do not use gelatin you will need 100 g of starch or 200 g of flour. How about the color of the eggs? Eggs from home!
In a large pot I put the rest of the milk (the remaining 950 ml) and the vanilla stick (I have a grinder in which heel and pod).
I placed the pot of milk and vanilla on medium heat and waited for it to boil. I extinguished the fire and strained the milk so that the small pieces of vanilla pods in the cream did not pass. I diluted the mixture of eggs, sugar and starch with this strained milk (hot) and mixed well. I poured the diluted mixture back into the pot and put it back on medium heat. I stirred constantly (be careful not to get caught!) Until it boils again. I hydrated the gelatin in cold water (I use sheets).
After the cream boiled 2-3 times, I pulled it off the heat. It is thick and smooth, without lumps.
Now you need speed! I quickly started to beat the 5 egg whites hard. I added another 100 g of caster sugar and continued beating until I got a thick and shiny foam. I immediately incorporated it into the hot cream and mixed it lightly with the spatula, from top to bottom. The cream increases in volume and becomes aerated. The egg whites are cooked at 75 C and my cream is over 85 C, so rest assured that they will not remain raw. If you are left with white spots (lumpy whites) through the cream, you can mix it briefly with the & # 8211 mixer for only 10-15 seconds & # 8211 so that the air in the foam is not lost. I immediately incorporated the sheets soaked in gelatin into it. I mixed them well to melt evenly in hot cream (max. 60 C).
I let the cream cool for about 45 minutes, during which time I took care of the sheets.
Cream sheets from puff pastry
I chose the tray in which I was going to assemble the cake and I wallpapered it with a baking paper.
I took it out of the fridge puff pastry made the other day and I cut out of it a piece of 550 g & # 8211 is enough for both sheets.
I set the oven to 200 C (high for gas).
I divided the 550 g piece into 2 and stretched the first sheet, taking into account the dimensions of the tray (26 x 33) in which I was going to mount the cream. The cream sheet stretches thinly (2-4 mm) because it will increase a lot in height when baked. I lightly dusted the worktop with flour and got to work. I moved the sheet with the rolling pin on a baking paper and I pulled it with it in a large oven tray (not in the one where I put the cake!). I pricked the sheet with a fork so as not to make large blisters when baking and I put it in the freezer for 5 minutes (or 15 minutes in the fridge).
I baked the first cream sheet (bottom) for 18 minutes at 200 C. After 15 minutes it didn't look quite golden and baked and it's important to bake it inside. The puff pastry is more fragile when cooked well. The insufficiently baked has a more gummy texture because the inner layers of raw dough remain.
I immediately took it out on a grill to cool and ventilate. I can't describe the aroma of butter!
Cake with mascarpone cream and lemon
Extremely easy to prepare this cake with quite a few ingredients.
Ingredients Cake with mascarpone cream and lemon
- Rock (tray 20/25 cm)
- 5 eggs
- 6 tablespoons sugar
- 6 tablespoons cornstarch (can be replaced with flour)
- 3 tablespoons oil
- a teaspoon of grated lemon peel
- a vf. salt knife
- a sachet of vanilla sugar
- if you mix the egg whites perfectly, no baking powder is needed!
- 250 g mascarpone
- 200 ml sour cream for LaDorna cream
- 3-4 tablespoons sugar (to taste)
- juice from a lemon & # 8211 or to taste put only half, prepare the cream and taste and decide if you put the rest
- slightly saffron (optional, for color)
Preparation Cake with mascarpone cream and lemon
Mix the egg whites with the salt.
When the composition is firm, add, spoon by spoon, the sugar, mixing at maximum speed until the crystals are completely diluted.
Mix the yolks with the oil and add them over the egg whites, then add the starch.
Mix lightly with a spoon, from bottom to top, adding orange peel and vanilla sugar.
Pour the composition into a pan greased with oil and sprinkled with flour.
Bake the top THE SMALL FIRE! until it passes the toothpick test and has a beautiful, slightly reddish color.
Turn the top upside down on a grill.
Leave to cool for a few hours.
Slice the top into three with a long, serrated knife.
Cream it is extremely easy to prepare!
Put all the ingredients in a bowl and mix until the cream becomes fluffy but firm.
Place the first slice of the top, spread 4-5 tablespoons of cream, place the next slice and spread the same amount of cream, and with what remains grease the cake after placing the third slice of the top.