Tag: lemon

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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Lemon Soufflé – 's Lemon Soufflé Recipe – Italian Cuisine

»Lemon Soufflé - Misya's Lemon Soufflé Recipe


First wash the lemons well under running water, then cut off the cap and scoop out the pulp (which you will set aside to get the juice) with a teaspoon, leaving a shell of at least 1 cm thick.

Separate the yolks from the whites and whip them until stiff peaks with a pinch of salt.

Separately, work the egg yolks with sugar and flour, then add the filtered lemon juice.
Once you have obtained a smooth and homogeneous mixture, also incorporate the egg whites, mixing slowly with a spatula, with movements from the bottom up.

Arrange the lemons in a baking dish, fitting them so that they remain straight, and fill them with the mixture.
Then cook for about 30 minutes at 180 ° C, in a preheated convection oven.

The lemon soufflés are ready, serve them immediately.

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Lemon and limoncello cake recipe – Italian Cuisine

Lemon and limoncello cake recipe


  • 115 g granulated sugar
  • 90 g type 1 flour
  • 55 g fresh cream
  • milk
  • 40 g limoncello liqueur
  • 35 g cubed candied lemon
  • 25 g butter
  • 2 g baking powder
  • 2 eggs
  • 2 untreated lemons
  • butter and almond flour for the mold
  • 110 g fresh cream
  • 100 g white chocolate
  • 55 g milk
  • 50 g lemon juice
  • 1 g gelatin in sheets
  • 3 lemons

FOR THE CAKE
Jumbled up (possibly in the mixer) the grated zest of 2 lemons with sugar and candied lemon; then add the eggs, 15 g of milk and cream.
Add then the sifted flour with the baking powder, 20 g of lemon juice, the limoncello and continue to blend until the mixture is homogeneous.
Melt the butter at 45 ° C and add it to the dough last. Pour into a greased and floured plum cake mold (1/2 liter capacity) with almond flour; cover it and place it in the fridge to rest for 30 minutes. Bake it in a convection oven at 170 ° C for 20-25 minutes.
To know: it is essential that the temperature of the butter is 45 ° C: if hotter, activate the yeast before cooking; if colder, it crystallizes, compromising the consistency in both cases.

FOR CREAM AND DECORATION
Rehydrate the gelatin in cold water. Bring the milk to a boil, turn off the heat and melt the jelly in it. Melt the chocolate at 40 ° C. Add a drop of milk and continue adding it, little by little, stirring vigorously until you get a smooth and shiny consistency (the temperature must be above 35 ° C). Mix the cream, cold, and lemon juice and mix vigorously. Cover, let the cream cool to room temperature and then distribute it on the cake with a pastry bag; complete with lemon peel fillets blanched twice and, to taste, silver leaf.

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