Dessert stuffed with a creamy airy mousse with a lemon note, covered with a generous layer of sweet citrus, the taste is complemented by the caramelized candied fruits. In my family, from him, without exaggeration, delighted even those who are totally indifferent to pancakes. Heartily hope that he will like You!
|Cooking time 50 minutes||Number of servings 5|
For candied fruit remove with a knife peel of one lemon in thin strips, then cut strips of peel lengthwise into even finer pieces. Half lemon, preferably the other, cut into circles with a thickness of 0.4-0.5 cm Remove the bones. Should have 5-7 pieces. In a small saucepan, bring to a boil, stirring the mixture of sugar and water, the sugar should completely dissolve. Immerse in the syrup of both kinds of candied fruits, proverjaem on low heat after boiling for about 15 minutes. Stirring is not necessary, only once shortly before the end of cooking, turn slices on the other side.
3 tbsp. of the total amount of milk stir with the gelatin and leave to swell in the allotted time. The rest of the milk add the egg yolks, the grated zest and the vanilla sugar. I used sugar, ground vanilla pod homemade, so the photo shows the pieces.
Over medium heat bring mixture to boil with constant stirring with a spatula, but in no case do not boil. The cream should thicken and ready to cover the paddle with a thin layer. Once the cream is ready, immediately add the gelatin and white chocolate, stir to dissolve both. Leave the cream about a half hour, during this time, he needs to get a little "grab".
Whisk the cream in a stable foam and gently combine with cream.
3-4 pancakes spread the bottom and sides of rectangular 10х22 cm, covered with cling film, paper or foil.
Spread on a layer of pancakes cream covered pancakes and so on... Finish the pancake layer. Put in the fridge overnight or at least for a few hours.
For the fondants, melt the chocolate with vegetable oil, immersed each of lemon drops to half, leave on silicone Mat to harden chocolate. In the rest of the chocolate, add the orange juice, and even better the liqueur and heat over medium heat, stirring until smooth.
Pour the fondant top terrine. Spread it on the glazed lemon slices and caramelizing the zest. The terrine turned out wonderful, its taste is caused in Association with the Berlin cake. Suggest to serve the terrine with a Cup of strong coffee! Bon appetit!