Crostata al Limone con Meringa ai Semi di papavero
Eccomi tornata dopo diversi giorni di assenza dal blog :)
Tuesday, December 29, 2009
Cta Music Performance Area
Vorrei be much more present, but unfortunately this time the work takes me to be away from home for quite long periods, and often the internet connection is optional!
before starting the recipe for today I would like to wish all readers a Merry Christmas!
I wanted to post the recipes of Christmas in my home (recipes of Mantua and Cremona) ... it will be next year;)
Today I propose a luscious recipe suitable for a dinner a finish on a sweet little 'substance or basis Seafood: The main ingredient is in fact the lemon, refreshing and digestive.
The idea for this recipe came to me by finding my mother's lemon trees laden with fruit (the climate is favorable del Garda yes, but she keeps them well protected!).
sontusa This is a tart and tarts, lemon cream heart (without milk and cream, so much light) and cover with meringue.
The procedure is simple, it just takes a bit 'of time and a little' patience ...
Ingredients for a 24cm diameter cake:
For the pastry: 300g flour
180g butter 150g sugar 3 egg yolks
grated rind of 1 lemon (organic, untreated)
a pinch of salt
For the lemon cream:
400ml water zest of 2 lemons
a teaspoon of vanilla extract (if lucky, natural vanilla)
2 egg yolks 250 g sugar
50g flour 30g cornflour
juice of 3 lemons
For the meringue: 5 egg whites (remaining from the yolk used previously)
2 tablespoons of sugar a tablespoon
poppy seeds a pinch of salt
proceed:
Mix all the ingredients needed to prepare the pastry into a ball and put it in the fridge for half an hour (I prefer to mix by hand!).
begin to prepare the cream by placing in boiling water with lemon peel and vanilla. Let boil for 10 minutes then filter and add 250g of sugar in the meantime we will separate the juice of three lemons together with the flour e la maizena creando un piccolo bolo, il più omogeneo possibile. A questo punto uniamo il bolo di farina e maizena con l'acqua e zucchero, aggiungiamo i tuorli e portiamo a bollore mescolando energicamente con un frustino in metallo.
Quando la crema 'tira', cioè raggiunge la giusta consistenza, posssiamo spegnere il fuoco.
Accendiamo il forno a 180° e inforniamo la base di frolla che nel frattempo avremo steso nella tortiera imburrata e infarinata (ricordandoci di bucherellare la superficie e di coprire con carta da forno) e lasciamo cuocere per circa 30 minuti.
Passato questo tempo estraiamo il dolce e iniziamo a preparare la meringa sbattendo gli albumi con un pizzico di sale e lo zucchero a velo e agiungendo alla fine i semi di papavero. Then pour the lemon cream on the baked pastry and spread the meringue over (for a more chic can also use the pastry bag!). Bake for a few minutes, until the surface of the meringue is golden (Tenel an eye because we just want to toast the egg!).
Here, the cake is ready! Bon appetit!
I wanted to post the recipes of Christmas in my home (recipes of Mantua and Cremona) ... it will be next year;)
Today I propose a luscious recipe suitable for a dinner a finish on a sweet little 'substance or basis Seafood: The main ingredient is in fact the lemon, refreshing and digestive.
The idea for this recipe came to me by finding my mother's lemon trees laden with fruit (the climate is favorable del Garda yes, but she keeps them well protected!).
sontusa This is a tart and tarts, lemon cream heart (without milk and cream, so much light) and cover with meringue.
The procedure is simple, it just takes a bit 'of time and a little' patience ...
Ingredients for a 24cm diameter cake:
For the pastry: 300g flour
180g butter 150g sugar 3 egg yolks
grated rind of 1 lemon (organic, untreated)
a pinch of salt
For the lemon cream:
400ml water zest of 2 lemons
a teaspoon of vanilla extract (if lucky, natural vanilla)
2 egg yolks 250 g sugar
50g flour 30g cornflour
juice of 3 lemons
For the meringue: 5 egg whites (remaining from the yolk used previously)
2 tablespoons of sugar a tablespoon
poppy seeds a pinch of salt
proceed:
Mix all the ingredients needed to prepare the pastry into a ball and put it in the fridge for half an hour (I prefer to mix by hand!).
begin to prepare the cream by placing in boiling water with lemon peel and vanilla. Let boil for 10 minutes then filter and add 250g of sugar in the meantime we will separate the juice of three lemons together with the flour e la maizena creando un piccolo bolo, il più omogeneo possibile. A questo punto uniamo il bolo di farina e maizena con l'acqua e zucchero, aggiungiamo i tuorli e portiamo a bollore mescolando energicamente con un frustino in metallo.
Quando la crema 'tira', cioè raggiunge la giusta consistenza, posssiamo spegnere il fuoco.
Accendiamo il forno a 180° e inforniamo la base di frolla che nel frattempo avremo steso nella tortiera imburrata e infarinata (ricordandoci di bucherellare la superficie e di coprire con carta da forno) e lasciamo cuocere per circa 30 minuti.
Passato questo tempo estraiamo il dolce e iniziamo a preparare la meringa sbattendo gli albumi con un pizzico di sale e lo zucchero a velo e agiungendo alla fine i semi di papavero. Then pour the lemon cream on the baked pastry and spread the meringue over (for a more chic can also use the pastry bag!). Bake for a few minutes, until the surface of the meringue is golden (Tenel an eye because we just want to toast the egg!).
Here, the cake is ready! Bon appetit!
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