Lemon delight, the original Sal de Riso recipe – Italian Cuisine

Lemon delight, the original Sal de Riso recipe


The most famous desserts of the pastry chef Sal De Riso in their original recipe to make at home. An unmissable ingredient, the Limone D'Amalfi PGI

Lemon delights are Sal De Riso's most famous dessert, but he didn't invent them. They were created for the first time in 1978 by Carmine Marzuillo, a pastry chef on the Amalfi coast, and immediately became one of the best known and most appreciated sweets in Campania. Sal De Riso made them famous, and here is his recipe, which is not easy, but you can try it anyway.

Recipe

Composition
Sponge cake
Lemon cream
Custard
Whipped cream (infused with lemon peel)
"Sal de Riso" Limoncello
Limoncello bath
Fresh milk

For the sponge cake
200 g eggs
20 g yolk
120 g sugar
60 g flour
60 g starch
1 Bourbon Island vanilla bean
1 grated lemon

Beat the eggs with the sugar, grated lemon and vanilla. Combine flour and sifted starch; pour into 8-10 cm diameter silicone molds. Bake in the oven at 160 ° C for 8/10 minutes.

For the lemon cream
70 g yolk
70 g sugar
70 g lemon juice from the Amalfi Coast
70 g butter
1 vanilla bean from the Bourbon Islands

Mix the sugar with the egg yolks. Boil the lemon juice, add to the egg yolks and cook at 80 ° c. Allow to cool and add the creamy butter. Mix.

For the infused cream
Leave to flavor 700 g of liquid cream with the peel of 3 lemons cold for at least 5 hours. Filter and whip when composing the dessert.

For the custard
175 g milk
75 g cream
90 g egg yolks
75 g sugar
18 g maizena starch
1 vanilla bean from the Bourbon Islands
2 g salt
Peel of 3 lemons

Boil the milk and cream with the vanilla bean and the peel of three lemons. Mix the egg yolks with the sugar, starch and salt. Add the milk and boiling cream. Cook the cream and let it cool quickly.

For the amalfi limoncello bath
70 g of water
70 g sugar
140 g limoncello
Thin peel of 1 lemon

Boil the water with the sugar, cool and add the limoncello.

For the filling
430 g Custard
280 g Lemon cream
300 g Whipped cream

For the glaze
Add more whipped and dilute with milk until desired density. Glaze the delights and garnish with a dollop of cream and lemon julienne.

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