Lemon Cream Pave %%%%% Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs, separated
2/3 cup: Granulated sugar,
1 tbsp: Grated lemon rind,
1 tbsp: Lemon juice,
1 tsp: Vanilla,
2/3 cup: All purpose flour,
LEMON RUM SAUCE,
1/3 cup: Granulated sugar,
1/3 cup: Water,
2 tbsp: Lemon juice,
2 tbsp: Dark rum,
LEMON CREAM,
1 package: Unflavored gelatin,
1/4 cup: Cold water,
4: Egg yolks,
3/4 cup: Sugar,
1 tbsp: Grated lemon rind,
3/4 cup: Lemon juice,
4 ounce: Cream cheese, softened
1 cup: Whipping cream,
GARNISH,
1 1/2 cup: Whipping cream,
2 tbsp: Sifted icing sugar,
2 tbsp: Dark rum,
10: Strawberries, halved
2: Kiwifruit, peeled and thinly sliced
1: Mango, peeled and thinly sliced
1/2 cup: Toasted sliced coconut **,
1/4 cup: Toasted chopped pistachios **,
Directions:
Perfect for a crowd, this refreshing dessert can be made up to 2 days
ahead. "PAVE" refers to the desserts flat square shape, imitating
tiles or paving stones. If you have time, its fun to decorate each
square differently.
Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease
paper and sprinkle lightly with flour. Set aside. In bowl, beat egg
yolks with sugar until light and fluffy; beat in lemon rind and juice
and vanilla. In separate bowl, beat egg whites until stiff but not
dry peaks form; fold into yolk mixture. Gently fold in flour until
thoroughly mixed. Spread in prepared pan; bake in 350 F oven for
15-20 minutes or until golden and cake springs back when lightly
touched. Let cool in pan.
LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon
juice;bring to boil. Boil for 1 minute; stir in rum. Brush over cake.
LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let
stand for 5 minutes to soften. Over low heat, warm gelatin gently
just until dissolved. Meanwhile, in bowl, beat egg yolks with sugar
until light;beat in lemon rind and juice. Beat in gelatin mixture.
Return to saucepan and cook over low heat for 5-6 minutes or until
barely thickened; let cool slightly. In large bowl, beat cheese
until light;beat in lemon mixture. Let cool to room temperature just
until starting to thicken. Whip cream; fold into lemon mixture.
Spread evenly over cake. Refrigerate for at least 2 hours or up to 2
days. Cut into squares.
GARNISH: Whip cream; beat in sugar and rum. Spoon into pastry bag
and pipe decoratively onto each square. Garnish squares attractively
with strawberries, kiwifruit, mango, coconut and pistachio. Makes 20
servings.
** Toast coconut and pistachios on separate baking sheets in 350 F
oven for 5 minutes or until golden.
Source from luhu.jp
ahead. "PAVE" refers to the desserts flat square shape, imitating
tiles or paving stones. If you have time, its fun to decorate each
square differently.
Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease
paper and sprinkle lightly with flour. Set aside. In bowl, beat egg
yolks with sugar until light and fluffy; beat in lemon rind and juice
and vanilla. In separate bowl, beat egg whites until stiff but not
dry peaks form; fold into yolk mixture. Gently fold in flour until
thoroughly mixed. Spread in prepared pan; bake in 350 F oven for
15-20 minutes or until golden and cake springs back when lightly
touched. Let cool in pan.
LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon
juice;bring to boil. Boil for 1 minute; stir in rum. Brush over cake.
LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let
stand for 5 minutes to soften. Over low heat, warm gelatin gently
just until dissolved. Meanwhile, in bowl, beat egg yolks with sugar
until light;beat in lemon rind and juice. Beat in gelatin mixture.
Return to saucepan and cook over low heat for 5-6 minutes or until
barely thickened; let cool slightly. In large bowl, beat cheese
until light;beat in lemon mixture. Let cool to room temperature just
until starting to thicken. Whip cream; fold into lemon mixture.
Spread evenly over cake. Refrigerate for at least 2 hours or up to 2
days. Cut into squares.
GARNISH: Whip cream; beat in sugar and rum. Spoon into pastry bag
and pipe decoratively onto each square. Garnish squares attractively
with strawberries, kiwifruit, mango, coconut and pistachio. Makes 20
servings.
** Toast coconut and pistachios on separate baking sheets in 350 F
oven for 5 minutes or until golden.
Source from luhu.jp