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The Delights Lemon

A fresh recipe at the end of summer ... The Delights Lemon!
I wanted to play it at home after you've eaten in the restaurant Isodoro of Capri.

It 's a light dessert, lemon and vanilla flavor .. creamy and soft.
I have divided the work in 2 days .. is a laborious sweet .. Vole us patience and diligence in doing so.
veramnte But it is worth it! is very good .. and even if only for a moment I am back on vacation! The recipe is
Maestro Salvatore de Riso (it could not be?), I have taken from Wired New York by Peter820 that perfectly explains the entire procedure. I apologize from now x pictures but I want to see the work!.

start: my options ..

I used semi-skimmed milk instead of the entire
I did not put the precise dose of limoncello to me because it was too strong .. and then had to eat a child.
Council to increase the dose of cornstarch custard because it is too runny.

Ingredients for the cake:

150 g of eggs (3 medium)
90 g sugar 40 g flour

25 g corn flour (corn starch) 1 pinch of salt

25 g almonds, peeled and chopped
1 / 2 lemon
1 / 2 vanilla bean

Ingredients for the lemon cream:

40 g egg yolk (2) 40 g sugar

1 -2
lemon 40 g butter

Ingredients for the lemon custard:

180 g of milk, 80 g of cream

80 g egg yolks (4)

60 g sugar 15 g cornstarch 1 pinch of salt

1 lemon 1 / 3 of the pod vanilla

For wet limoncello:

30 g of water 30 g sugar 50 g lemon

1 / 2 lemon

Ingredients for filling:

30-40 g
fresh whole milk 110 g cream 30 g sugar
limoncello

sponge:

Mount with whips the egg yolks with 40 g of sugar, the grated lemon rind and seeds vanilla until mixture is frothy.

Whip the egg whites to which you add the remaining sugar a little at a time.

Add egg yolks to the mixture of finely chopped almonds.

Stir together cornstarch and flour, sift the mixture gradually to egg yolk mixture and incorporate gently stirring from bottom to top, alternating with the egg whites until stiff.

Grease and flour the pan well. With a spoon carefully pour the mixture into molds.

Cook for 15 minutes in oven at 170 ° (See, however, the toothpick test).

Inverse the mold on a wire rack and let cool small sponge cake.

Cream Lemon:

Grate the zest of a lemon juice clean spremetere (40 g at least). Place the zest in the juice to infuse for about 20 minutes.

Beat the egg yolks with sugar and then diluting 40 g of juice and lemon zest.

Place in a saucepan to heat and sweet, stirring constantly with a wooden spoon, cook up to 80 °. I do not have a thermometer for pastry, I went to the eye almost to a boil.

Remove from heat and immerse the pot in a water bath of cold water. With an immersion mixer rendete la crema liscia e vellutata.

Lasciar raffreddare fino a circa 50°, aggiungere il burro a pezzetti ed emulsionate ancora con il mixer a immersione. Coprire e riporre in frigo.

Crema pasticcera al limone:
Riunite in un tegame il latte, la panna, le scorze di limone e li semini della bacca  di vanilla. Bring just to a boil and let steep for about an hour.

Mix with a whisk the egg yolks with sugar, starch and salt.

Gradually stir in the milk filtrate.

Cook up to 82 degrees for about one minute.

Pour the cream into a bowl and cover with plastic wrap. Store in freezer for 20 minutes and then stored in the refrigerator.

Bagna limoncello:
Dilute sugar in water scented with lemon zest. A low fire bring to a boil for one minute. Let cool, strain and add the lemon.

Composition of sweet

Mix the lemon cream custard very cold.

Add 30 g to 30 g of lemon and sweetened whipped cream.