Dessert in a glass

Description

A layered dessert in a glass for special occasions. Lemon curd, shortbread-almond crumb, strawberry jelly and delicate sea buckthorn mousse

Ingredients

Flour

25 g
Brown sugar

275 g
Butter

125 g
Lemon

2 piece
Chicken egg

2 piece
Strawberry

300 g
Sea buckthorn

300 g
Almonds

25 g
Gelatin

20 g

Cooking

First prepare the lemon Kurd. We will need these products - 2 lemons butter 100 g brown sugar universal TM Mistral 150 g, 2 eggs.

Grate the zest from two lemons

Squeeze the juice of lemons, to insist 30 minutes and strain.

Melt the butter and add the lemon juice

Then add brown sugar, stir, put on the stove, heat the mixture to boil.

Eggs lightly whisk, a thin stream pour in the mixture (first mixture cool slightly) stir well and again heat.

Then whisk the mixture with a whisk or mixer on low speed, cream should thicken, but stay easy.

Prepare sandy-almond paste. Flour 25 g 25 g almond crumbs, brown sugar 25 g butter 25 g stir thoroughly

The finished dough wrap in a disposable package or plastic wrap, put in the freezer. Then the frozen dough to grate and dry it in the microwave or oven. I was dried on a glass cover 3 minutes, then all was stirred and 2 minutes. Not desiccate.

Lemon Kurd pour into portion glasses (please note the number of your guests), sprinkle top shortbread almond flakes and store in the cold

Prepare the next layer - strawberry jelly. It's pretty simple. The strawberries add 100 g brown sugar and proverjaem a few moments to dissolve the sugar.

Strain the strawberries through a sieve (in this case, the jelly will be without seeds), add pre-soaked gelatin 10 g and mix thoroughly. The resulting mass is slightly cool and pour into the same portion of the glasses.

Well, now sea buckthorn mousse. The sea buckthorn also add 100 g brown sugar "Mistral", boil for a few minutes until the sugar dissolves.

The resulting mass RUB through a sieve and add the pre-soaked gelatin 10 g, heat another minute or two, but do not let boil

the cooled mixture beat with a mixer for about 20 minutes. Get air mousse.

You can now collect all our dessert spread sea buckthorn mousse. Put into the refrigerator for complete solidification. Sea buckthorn mousse came out and another couple of vases))

Comments and reviews

Leave a comment or a recipe review