Suggestion for Easter Dessert
Lemon Pie Secret of Chef - 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 peel shavings
The way to prepare the two pastas 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) full of lemon zest only green part, 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 not 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 mass, to get it right.
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 "not to 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, you do not need to put jelly
The amount of gelatin is below.
1 tablespoon gelatin (12 g) colorless without taste
5 tablespoons of 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 is mouse. The chocolate is creamy.
The two ingredients together is special see above
Secreted:
Never put the gelatin straight into the melted chocolate, turn into a nutmeg.
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 peel shavings
How to Prepare 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.
After roasting and cold, place the filling.
How to Prepare the Second Mass:
Make the same way as the previous dough, the difference being that the second dough is not baked, it is taken to the refrigerator for 20 minutes to sign.
Recapping:
Cookie Pie Dough:
1 packet of mashed biscuit mashed
4 tablespoons of butter.
1 teaspoon ground cinnamon powder (optional)
Way of preparing:
Chop the biscuit in the blender, transfer to a bowl.
Add butter until it is homogeneous, that is, if you tighten it, it stays firm.
Only line the bottom of a round shape, the same as filling the bottom.
Place the filling in the refrigerator until firm
Lemon Pie Secret of Chef - 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 peel shavings
The way to prepare the two pastas 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) full of lemon zest only green part, 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 not 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 mass, to get it right.
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 "not to 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, you do not need to put jelly
The amount of gelatin is below.
1 tablespoon gelatin (12 g) colorless without taste
5 tablespoons of 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 is mouse. The chocolate is creamy.
The two ingredients together is special see above
Secreted:
Never put the gelatin straight into the melted chocolate, turn into a nutmeg.
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 peel shavings
How to Prepare 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.
After roasting and cold, place the filling.
How to Prepare the Second Mass:
Make the same way as the previous dough, the difference being that the second dough is not baked, it is taken to the refrigerator for 20 minutes to sign.
Recapping:
Cookie Pie Dough:
1 packet of mashed biscuit mashed
4 tablespoons of butter.
1 teaspoon ground cinnamon powder (optional)
Way of preparing:
Chop the biscuit in the blender, transfer to a bowl.
Add butter until it is homogeneous, that is, if you tighten it, it stays firm.
Only line the bottom of a round shape, the same as filling the bottom.
Place the filling in the refrigerator until firm
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