Lemon delight
- For the whipped:
- 560g eggs
- 225g weak flour
- 225g icing sugar
- For the sauce:
- 1l milk
- 3 lemons
- 30g flour
- 400g sugar
- 200g 35% cream
- 10g lemon paste
- For the Chantilly cream:
- 500g milk
- 4 yolks
- 120g sugar
- 40g flour
- 2 lemons
- 110g whipping cream
Beat the eggs with the icing sugar. Add the previously sifted flour and mix everything from bottom to top.
Place the mixture in silicone molds in the shape of a semi-sphere, and bake in a static oven at 180 degrees for about 10 min
For the sauce:
Leave the peel of 3 lemons in 1 liter of milk to infuse overnight.
Bring the infusion of milk and lemon peels to a boil. Pour the infusion slowly into one bowl with sugar and flour, and mix to obtain a fluid and homogeneous mixture. Transfer the mixture to a saucepan and bring everything to a boil.
Cover the mixture with cling film and let it cool.
Once the mixture has cooled add the whipped cream and the lemon paste until fine to obtain a whipped and polished compound.
For the filling:
Mix flour and sugar and then add the egg yolks.
Bring the milk with the lemon peels to the boil and add it to the flour and sugar mixture yolks. Then bring everything to a boil.
Allow to cool with a contact film.
Once the mixture has cooled, gently add the previously whipped cream so as not to disassemble it
Finishing and presentation:
Fill half a sphere with the Chantilly cream and cover it with the lemon sauce previously diluted.
