Table of Contents
Mix the lemon cream with the pastry cream and limoncello. Combine the cream and use to fill the delights. Leave the lemon juice and peel to infuse in a vacuum for about 3 hours. Boil the mixture with the peels, filter. Energetically mix the yolk with the sugar, vanilla sugar and the pulp of the vanilla pod.
Combine the flour and sifted starch; pour ingredients into 8-10 cm/3-4 ″ diameter silicone baking molds. Bake at 320°F (160°C) for 8-10 minutes. Mix the sugar with the egg yolks. Boil the lemon juice, add it to the yolks, and cook until it reaches a temperature of 175°F (80°C). Let cool and add the (softened) butter. Mix to combine.
Glaze the delights and decorate with whipped cream and lemon zest. Coast limoncello, fill the lower part with the filling creams: pastry cream, lemon cream, and whipped cream. Finally cover with lemon glaze and decorate with a tuft of cream and fresh lemon peel.
Boil the water with sugar and lemon peel for one minute. Cool, filter, and add the limoncello. Boil milk and cream with the vanilla pods and lemon peels. Mix the egg yolks with sugar, starch and salt. Add the boiling milk and cream. Cook the cream to a temperature of 86°C and cool quickly.
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