I had in mind, perhaps only for taste, an ideal dessert for the after-meal, that of Sunday, capable of degreasing the mouth, leaving a fresh and fruity taste, with the right acidity, and bringing me back, at least with the wonderful Fantasia afternoons spent by the pool.
Production time: 1 hour and 15 minutes + cooking and the various rests
Degree of difficulty (from 1 to 5): 3
Molds used: 1 square 20 cm side with low edge for tarts, 1 silicone Cloud model with 18 cm
Ingredients
Custard
250 ml of whole fresh milk
70g of sugar
20g of flour
20 g of starch
2 egg yolks
lemon peel for infusion
20 ml of lemon juice
Chantilly with lemon
custard
250 ml of semi-whipped cream
4 g of gelatin in sheets
Short pastries
300g of flour
100g of sugar
125 g of butter (I German)
75 g of eggs
rind of a grated lemon
4 g of baking powder
Curd Pineapple
100 g of pineapple smoothie (fresh or canned)
70g of sugar
2 egg yolks
30 g cornstarch
30g of butter
1 pinch of salt
Mirror glaze
75 g of water
150 g of sugar
150 g of glucose syrup
100 g of condensed milk
165 g of white chocolate
10 g of ice cream in sheets
yellow food coloring
Mirror glaze
75g of water
150g of sugar
150 g of glucose syrup
100 g of condensed milk
165 g of white chocolate
10 g of ice cream in sheets
yellow food colouring
Process to make the Delight Lemonananas
Combine the milk with the lemon zest in a small saucepan and bring it to a boil almost. In a boulle, add the sugar, flour, starch and egg yolks, forming a creamy sauce, pour the milk and bring it back to the fire until it thickens. Use the hand whisk to avoid lumps. Remove from the heat and add the lemon juice, continuing to whip, finally add the gelatine previously soaked in cold water. Pour into a shallow dish, cover with contact film and place in the fridge until completely cooled.
Chantilly With Lemon
After the time has come to soak the cream with the help of a hand whisk, and add the half-size cream with movements from bottom to top and at least in 3 steps. Pour the mixture into the silicone mold and place it in the freezer for at least 12 hours.
Short pastries
Combine in the jug of the planetary mixer: flour, baking powder and butter, operate the machine at low speed using the leaf, sand the flour. Add the sugar and the lemon rind to the flour and butter and continue to work at low speed. Finally add the eggs and work until a ball has formed around the hook. Turn off the machine, remove the pastry, make a dough, wrap it in plastic wrap and place it in the fridge for at least an hour. After this time spread a 5 mm high layer and line the mould, prick the bottom and cook at 175°C for about 15/17 minutes.
Curd Pineapple
Combine all the ingredients except the butter in a cold saucepan and mix well to mix and obtain a homogeneous mixture. Put the saucepan on the stove at medium / low heat and, stirring constantly, thicken, it will take about 5 minutes. When it has reached the consistency of a custard, move from the heat and stir in the very cold butter, using the hand whisk. At this point pour it into the shell of pastry and let it stabilize in the fridge.
Mirror glaze
Combine the water, sugar and glucose syrup in a saucepan, bring to a temperature of 103/104 ° C. Move out of the heat and add the condensed milk, wait a few minutes and pour into a jug with the chocolate, the gelatine previously soaked in cold water and the dye. Emulsify with the blender, filter and pour into a container, place in the fridge for at least 12 hours.
assembly
Turn the cake out of the mold, and place it on a wire rack to glaze it, pick up the pastry base and place the frosted cake on top, decorate the edge with whipped cream, place on a serving tray and place in the fridge, it will take about 5 / 6 hours before being tasted. Melt the glaze in the microwave and strain it at a temperature of 32/33°C.
The recipe was made by Maria Rosaria Sciotti.
based on 4 Review (s)
