Lemon Delight

Decora 13/02/2019 0

Overview
Steps
Other recipes

Ingredients

50 g of cornstarch

Vanilla flavoring

Limoncello flavoring Decora

Garnishing

The peel of 1 lemon

1 tablespoon of Concentrated Pasta Decora lemon

100 ml of Bagna Decora lemon

250 ml of water

1/2 glass of limoncello liqueur (optional)

300 ml of fresh cream

Products

Concentrated pastes

€13,35 - €25,10 VAT included

Aromas

€5,45 - €12,10 VAT included

Non-alcoholic baths

€13,50 VAT included

Half balls molds

€10,00 - €21,95 VAT included

Croissant for filling 230

€5,20 VAT included

Saint-Honore '480 Nozzle

€3,50 VAT included

Bath bottle

€13,20 VAT included

Step 1

Start by preparing the sponge cake; work the egg whites until stiff with the sugar. Add the slightly whipped egg yolks and sifted flours. Gently mix the mixture, add a few drops of aroma and pour it into the half-sphere ⌀ 8 cm molds, previously buttered and floured. Bake at 160 ° for about 10 minutes.

Step 2

Meanwhile, prepare the cream. Bring the milk to the boil with the lemon zest. Work the reds with sugar and flour. Pour the boiling milk and continue stirring until it boils. Leave to cool and add the concentrated paste. Put some cream aside which you will need later for coverage.

Step 3

Prepare the bagna by mixing the water, the bagna and the limoncello liqueur; pour the syrup obtained on the sponge cake.

Step 4

Pour the cream into the piping bag and fill the delights with the special croissant n ° 230.

Step 5

Prepare the cover by adding the custard kept aside to the fresh cream. Mix the mixture well and pour it on the delights.

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Tags: amalfi coast | campania | amalfi coast | lemon delight | dessert | spoon desserts | Campania sweets | Food | food blogger | lemon | love | single portion | pastry

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