A new month, a new partner for Taste & Create Event .
I was astonished when in a very short time after the communication of the partner I saw the entry of La Recette Du Jour on “my” leek risotto . And a few day afterwards a new entry on Le Tagliatelle al buffone .
Very embarrassed by all her efforts, I spend last Saturday morning in doing La Recette Du Jour “Lemon Amaretti Cream Pots” . Just after breakfast I did the lemon curd always following La Recette’s recipe. And before lunch I prepared pots.
“La Cavia”, alias Paolo, really appreciated that dessert. The dessert survived just 12 hours.
Here my doses (in red):
4 large untreated lemons – 3 bio lemons
4 eggs – 3 eggs
225 g caster sugar – 175 gr sugar
100g butter – 75 g butter
Finely grate the lemon rind into a heatproof bowl. Squeeze the lemons. Beat the eggs, add the lemon juice to them, and strain them into the bowl with the zest. Add the sugar and the butter cut into small pieces.
Place over a pan of simmering water and stir more or less constantly until it thickens and looks glossy. This will only take a few minutes. Do not overheat or the eggs will curdle.
Remove from the heat.
LEMON AMARETTI CREAM POTS
300 ml double cream – 250 ml cream
250 g thick yogurt -125 g yogurt (I hadn’t more)
250 g lemon curd – as much as done according to the above reported recipe
100 g amaretti
Whisk the cream in a cold bowl until it stands in soft peaks. Then fold in the yogurt and lemon curd with a large metal spoon. Put the biscuits in a bag and bash with a rolling pin to get biggish pieces, not crumbs. Fold into the cream mixture and then spoon into 6 small ramequins. Cover with cling film and refrigerate for 2 hours, then serve with thin, crisp biscuits.