Lemon Pie Lemon Confectioner II Options

Lemon Pie Lemon Confectioner II Options
I - Mass:
Ingredients:
200 grs. Of mashed biscuit mashed in a blender
100 grs. Of butter, does not serve margarine
1 tablespoon of lemon zest, only the green part does not put the white part that bitter.
II Option:
Pasta
Ingredients:
2 packets of crushed lemon weffer biscuit
120 grs. Of butter or what is needed
1 tablespoon lemon juice and lemon zest
The way to prepare the two masses is at the end of the recipe
Filling:
2 cans of condensed milk
1 box of sour cream
100 grs. Of melted white chocolate
1 sache (one tablespoon) of colorless gelatin without flavor see below.
100 ml lemon juice (half small cup)
1 tablespoon (soup) filled with lemon zest only part green, do not put the white part that bitter.
How to prepare the filling:
 Lemon cream
Mix the green zest and lemon juice with the condensed milk slowly and slowly until blended.
To hydrate Gelatin:
Wet the gelatin with 5 tablespoons of cold water, let stand for 5 'to 10 minutes, then microwave for 30 seconds (Attention is second rather than minute).
You can dissolve the gelatin in a water bath.

Chef's Secret:
* Putting gelatin and chocolate together *:
In a bowl put the cream add the gelatin dissolved and "hot" slowly and slowly, mix well.
Put the above mixture in the bowl in the melted chocolate slowly and slowly until a homogeneous mass is obtained.
Add in the mixture of the lemon cream with the chocolate, slowly and slowly until a uniform mass
Put the filling in the chosen dough, hit it well.
Take the refrigerator for 4 hours until firm.
Save the lemon pie in the refrigerator.
* I am always repeating slowly and slowly, which is for beginner to memorize "do not forget".

II Option:
Non-Professional Cooking Area Revenue
Way of preparing:
Beat all the ingredients in the blender except for the lemon juice that is last put in drops.
After the finished cream is passed into a bowl and pour the melted white chocolate slowly and slowly, until a homogeneous mass.
If you put melted chocolate, do not put jelly
The amount of gelatin is below.
1 tablespoon gelatin (12 g) colorless without taste
5 tablespoons cold water to moisturize, then dissolve in a water bath or microwave
* Add hot gelatin in cold cream, * beat until well incorporated *.
The difference between gelatine and chocolate:
The gelatin stays on the mouse. The chocolate is creamy.
The two ingredients together is special see above
Segrdedo:
Never put the gelatin straight into the melted chocolate, turn a gogoroba.

Always gelatin mixed with canned soda before. Always use the method slowly and slowly.

I - Mass:
Ingredients:
200 grs. Mashed biscuit
100 grs. Of butter, does not serve margarine
1 tablespoon of lemon zest, only the green part does not put the white part that bitter.
II Option:
Pasta
Ingredients:
2 packets of crushed lemon weffer biscuit
120 grs. Of butter or what is needed
1 tablespoon lemon juice and lemon zest
Method of Preparing the First Mass:

Mix all ingredients, put in a round shape with removable bottom tighten well with the bottom of a spoon.
Bring to bake for 3 'to 5 minutes., Or take the refrigerator for 20 minutes. Roasting is optional.
Once roasted and cooled, place the filling.

How to Prepare the Second Mass:

Make the same way as the previous dough, the difference is that the second dough is not baked, it is taken to the refrigerator, for 20 minutes to sign.