Hot, the thermometer already for +40! What could be better than a cold and refreshing ice cream in this heat, of course, ice cream! I offer you the recipe of delicious cake parfait from the famous Greek pastry chef Stelios Pallaresa. Cooked very simply, all the products affordable, and fun - the sea!
|Cooking time 60 minutes||Number of servings 10|
Decorate the sides with sticks of meringue and top with the crumble the meringue and decorate with grated chocolate. Cake stored in the freezer for 5-7 minutes before serving move on the shelf of the refrigerator.
Cut the cake into portions, best, hot, dry and very sharp knife.
Beat the whites with the sugar (200 g) until firm, soft peaks.
In three steps to enter the powdered sugar, stirring it with a spatula.
On a sheet of baking paper to draw two circles with diameter of 20 cm.
Place the meringue in a cooking bag or syringe with a thick tubular nozzle and isolate (from center) two disks of 0.6 mm thick.
The rest of the meringue to isolate in the form of sticks (very similar to a custard tart, only shorter) length 7 cm.
Juice, zest and sugar (210 g) and place in a saucepan with a thick bottom, good heat to dissolve sugar, but do not let boil. Remove from heat and completely cool.
Add the egg yolks, mix well.
And heat over very low heat, stirring constantly, to 85 ° C. Completely cool.
Whip the cream until stable peaks and soft.
Fold into the lemon-yolk mixture and mix very well.
Ring Assembly must be high, if not, extend it with a strip of baking paper.
Place the ring on sheet of foil and press foil to sides of the form, place on a dish.
On the bottom spread a meringue disk.
Cover half of the parfait.
Put the second meringue disc.
And cover with the remaining parfait. Send the cake for 5-6 hours in the freezer.
Frozen cake to release from the mold. I very quickly warm up the sides, blowing them with a Hairdryer.