Lemon cream and orange jelly. Today I leave you a recipe for a dessert that has the colors of the Sun: is a lemon custard, lying on a soft jelly of Navel oranges and topped by so many bits of crunchy pistachios of Bronte and by a cascade of chopped almonds. A perfect dessert to end a dinner between friends and easy to prepare. If you want to use too, do some shortbread with your hands and accompanied the cream. Gelatine and crunchy you can prepare in advance: the result is guaranteed…. If you like creamy desserts and puddings, take a look at our tiramisu, the Strawberry cream and soft cheese, at milk flan with salted caramel, the zuppa inglese, at risotto with ciliegand and ‘cuccìa‘ Palermo.
Ingredients for 4 people:
for the Orange jelly
- organic Navel oranges juice 250 ml
- 40 grams of powdered sugar or cash
- 23 grams of corn starch or wheat starch
- 500 ml whole milk
- 250 ml liquid cream
- 3 egg yolks
- 6 tablespoons of sugar
- 3 tablespoons of cornstarch or potato starch
- grated zest of one lemon
for the crispy
- 5 tablespoons sugar
- 50 grams of chopped pistachios
- the juice of half a lemon
- chopped toasted almonds as required
First prepare the jelly oranges: wash the oranges and squeeze the juice. Filter it through a sieve. Mix the cornstarch with sugar, then add a little orange juice until you have a smooth batter, Add the rest of the juice and put it to warm over a very low heat, stirring constantly, until it thickens. Pour the Orange jelly 4 cups transparent Fund up to a level of about one centimeter and a half or two and put them in the refrigerator until the frost of oranges you will solidify
Prepare the crispy: crush the pistachios roughly, put sugar with lemon juice (leave aside a few drops) in a non-stick frying pan over low heat and, When the sugar is melted and has taken a honey color, remove from heat and add the pistachios. Pour the mixture onto a sheet of parchment paper moistened with drops of lemon and level it off with a spatula as thin as possible. Let it cool.
For cream, put in a saucepan the yolks with the sugar and slam them with a wooden spoon until the mixture fluffy. Incorporate the flour, stirring constantly, and lemon zest. Add the milk, by absorbing the dose before adding more, Add the cream and place the mixture on the stove, stirring very carefully. When the cream begins to thicken, lower the heat to a gentle boil, stirring carefully for about a minute. Allow to cool.
Composition of the dish: put the cream into a piping bag with a escutcheon and place it in concentric circles on the jelly to the rim of the container. Coarsely with a knife the crispy garnish generously the cream, supplementing with toasted almonds.
THE PAIRING: with this sweet rich, creamy but the acid tones suggest you combine a Moscato d'Asti DOCG: the combination is ideal for the freshness and acidity of the wine, great accompaniment to dessert with its correct flavor. Serve at 8-9 degrees.