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Preparation time: less than 30 minutes
RECIPE PREPARATION Lemon sorbet:
We rub each sugar cube on the rind of a lemon (I know it seems like work in vain but I did this while watching a show and time passed more easily), we put the sugar in a pan with 1 liter of water, with the juice of the six lemons and the peel of one of them and boil until the sugar melts and add the sachet of lemon peel and leave it on the fire until the syrup binds. Then we put it in a bowl and freezer for 3 hours after which it will stay in the fridge for another hour. It is only good to serve!
for extra freshness you can add a few mint leaves
Lemon mousse cake
I think I should thank Luca for waking up early in the morning, so early that I manage to resume the show Sugar (translated & # 8220Something Sweet & # 8221 by Euforia TV) by Ana Olson.
I think I've written about Anna Olson and her dream recipes before, but I can't help but praise her over and over again for all the goodies she makes with her clever hands. More Anna recipes can be found at www.foodnetwork.ca. Also here are the culinary recipes of other chefs that I personally love and whose recipes I always try, such as Rachael Ray or Nigella Lawson.
The lemon mousse cake is special, both in taste and preparation and I guarantee that if you have a tray with detachable walls (spring form) you will have one of the most perfect cakes you have ever made. It's so beautiful that a few slices of lemon or orange or some berries are enough to garnish it. To measure ingredients, use a 250 ml cup.
& # 8211 6 eggs
& # 8211 1 cup sugar
& # 8211 1 cane
& # 8211 ¼ teaspoon baking powder
& # 8211 ¼ teaspoon salt
& # 8211 ½ cup of melted butter
& # 8211 vanilla essence
& # 8211 2 tablespoons lemon juice
& # 8211 Lemon peel
Heat the oven to 180 degrees and grease with butter and line a 20 cm tray with flour. Heat the eggs in the shell, in hot water for 2-3 minutes. In a food processor or mixer, beat eggs and sugar for 15 minutes. Then add the flour, sifted together with the salt and baking powder, over the egg composition and mix well. In another bowl, mix the melted butter, vanilla, juice and lemon peel and incorporate them into the composition. Pour the composition into the already prepared tray and bake it for 30-40 minutes, until it passes the toothpick test.
For the syrup we need:
& # 8211 3 tablespoons sugar
& # 8211 1 tablespoon lemon juice
& # 8211 2 tablespoons water
Mix them all and heat them in a saucepan until the sugar melts.
For lemon foam, we need:
& # 8211 2 sachets of gelatin
& # 8211 ½ cup of lemon juice
& # 8211 Lemon peel
& # 8211 250 ml of liquid cream
& # 8211 3 eggs
& # 8211 5-6 tablespoons sugar
Put the gelatin soaked in lemon juice, along with lemon peel. Beat the whipped cream hard, then heat the eggs in hot water, just like for the countertop. Then beat the eggs with the sugar for 5 minutes, until they double in volume. Incorporate whipped cream into the egg composition. Then melt the gelatin over low heat, taking care not to boil it, let it cool a bit and add it to the foam. Mix for a few seconds, until smooth.
We are going to assemble the cake. After the countertop has cooled, place the lid of a pot on top of it so that an edge of 1-1.5 cm remains. Cut the edge, cut the top into 2 equal parts and place the first half in the way it was baked. Grease with ½ of syrup and put over ½ of lemon foam. Repeat the operation with the second half of the worktop and pour over the rest of the foam. Level well with a spatula and let the cake cool for at least 4 hours.
To remove the cake from the shape, use a hair dryer: heat the edges of the tray well, until the cake comes off very easily and you will have an absolutely perfect cake! Decorate the cake to your heart's content and enjoy it with those who really deserve to receive a slice of this wonder!
A refreshing dessert, full of the freshness and sweetness of seasonal fruits, according to the warm summer evenings: Strawberry sorbet, proposed by FarfuriaVesela.ro.
750 gr strawberries, washed and cleaned of tails
150 gr sugar
75 ml water
juice from a lemon
Method of preparation
Watch the video recipe right here!
Mix water, salt and sugar and simmer for 5 minutes. Let cool.
We put the fruits and lemon juice in a blender, or we pass them, then we add the prepared syrup.
Pass through a sieve, so the sorbet will be finer, and put the resulting mixture in a large bowl in the freezer. Stir every 30 minutes to prevent the formation of ice crystals.
Serve after standing in the freezer for at least 4 hours.
Start by making a simple syrup from water and sugar. Put them together in a pot over medium heat. After all the sugar has dissolved, add the basil leaves, leave them for 10 minutes, then remove them with a spoon. To make the basil aroma feel stronger, you can break them before putting them in the syrup.
Once the syrup has cooled, add the lemon juice and concentrate. Pour the composition into a bowl resistant to low temperatures and put it in the freezer for 1-2 hours until it is semi-solid. Mix well with a fork and continue to leave it in the freezer until completely frozen. Transfer it to a blender, mix it until it becomes creamy and leave it in the freezer until you want to serve it.
Lemon sherbet with basil can be served with fresh fruit or even in lemon peel.