2 lemon juice
130g Unsalted butter
6 Egg yolk
400g whipping cream
500g Cream cheese
250g Digestive biscuit
160g caster sugar
60g water
5 gelatine sheets
Procedure
Preparing the biscuit crust using the
digestive biscuit and butter .cm press this onto a 25cm spring form tin and
chill until firm.
Make syrup with the sugar and water and
boil to soft boiling stage.
Whisk the yolk in heatproof bowl. Then add
in the syrup in a thin stream whisking continuously until the mixture is pale
and creamy. Whisk till cool.
Grate the lemon rind and take the juice. Beat
the cream cheese, lemon rind. Dissolve the gelatine in the lemon juice and add
to the cheese mix .slowly whisk the yolk mix into the cream cheese and fold.
Whip the cream until soft peaks are formed
and fold into the mixture. Pour the mix over the biscuit layer, smooth the top
so its level and allow to chill and several hours.
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