A childhood memory

People :

4

Preparation time :

30 min

Tiempo de reposo :

2h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • ½ tray of wild strawberries
  • Fresh leaves of Melissa

For the lemon cream:

  • 100g of sugar
  • Grated lemon peel ½
  • 100g of lemon juice
  • 100g of cream
  • 2 eggs
  • 15g of cornstarch
  • 15g of butter

 For the meringue:

  • 2 egg whites
  • 80g sugar

For the crispy cookie:

  • 10gr flour
  • Grated lemon skin
  • 6gr melted butter
  • 7g Potato starch 
  • 1 egg white
  • 5g Sugar
  • 1 pinch of salt
Preparation

For the lemon cream:

  1. Mix all ingredients together then bring to a simmer, stirring until it reaches a creamy consistency. Allow to cool and then fill a plastic pastry bag. Reserve

For the crispy cookie:

  1. Mix the starch and flour with the sugar and salt, then add the egg whites and melted butter. Allow to stand for 1 hour.
  2. Roll it out onto a silicone sheet with a rolling pin, into thin strips (15cm x 2cm) and bake at 160 ° C about 6 min.

Assembling the dish:

  1. Beat the egg whites until you obtain stiff peaks and gradually add the sugar with a little grated lemon peel.
  2. With the pastry bag place the lemon cream on the cake in the shape of balls, do the same with the meringue (but using a spoon) making irregular shapes.
Now place the wild strawberries on top along with the Melissa leaves.

Additional information

People :

4

Preparation time :

30 min

Tiempo de reposo :

Difficulty:

Media