Lemon Barbarua
It is a dessert originating in France
The palate is somewhere between mousse and ice cream
Today, Xiao Jia will teach you to do it
Preparation of materials
Lemon, egg yolk, sugar, gelatin, whipping cream, milk
Steps:
1. Peel 2 lemons, add 190ml of milk to the pot and boil, turn off the heat and cover and simmer after boiling, and set aside;
2. Separate 3 egg yolks, add 45 grams of sugar and 15 grams of lemon juice to the egg yolks, stir until the sugar dissolves and set aside;
3.10 grams of gelatin tablets with cold water, refrigerate for 10 minutes and set aside;
4. Heat the lemon milk again until the edges are slightly boiling, add a small amount to the egg yolk paste and stir well;
5. Pour back into the pot and cook over low heat, turn off the heat after thickening;
6. Strain the lemon slices, add the soaked gelatin and stir well;
7. Beat 230g of whipping cream until thickened yogurt-like, and stir well with the cooled lemon milk sauce;
8. Pour into molds and refrigerate overnight.
A fresh and delicious serving
Lemon Barbarua is done~
Correspondent: Jiang Tianyue Editor: Shen Yue