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Lemon Berry Dessert Cup

Postre de Limón y Fresa

Servings: 8

Prep Time: 30 minutes [PT30M]

Cook Time: 22 minutes[PT22M]

Ingredients:

Cream:

4 lemons

4 eggs

1 1/8 cups sugar

4 tbsp cornstarch

1 liter water

Sponge cake:

8 eggs

3/4 cup flour

3/4 cup sugar

zest of 1 lemon

Dip:

3/4 cup kirsch

3/4 cup syrup

1/2 cup lemon juice

Berries:

raspberries

wild strawberries

blackberries

gooseberries

Preparation:

Sponge cake:

Beat the eggs with the sugar and lemon zest. Fold in the flour then spread over a baking sheet. Bake at 375 degrees F for about 22 minutes. Cool and cut into cubes measuring 1 1/4 x 1 1/4".

Dip:

Prepare the syrup by boiling 1/2 cup sugar with 1/2 cup water. Stir in the lemon juice and kirsch and soak the cake in the mixture.

Cream:

Grate the lemon rinds. Squeeze the juice from one lemon. Bring the water to the boil. Mix the eggs with the sugar and the cornstarch. Add the lemon rinds, lemon juice and hot water and bring slowly to the boil, stirring all the time.

Strain.

To serve:

Place layers of soaked cake, berries and lemon cream in transparent serving bowls.

By Carme Ruscalleda, Restaurante Sant Pau, San Pol del Mar
Recipe courtesy of Spain GourmeTour magazine

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