20 Apr 2011

mille feuille of lemon parfait and crispy pastry with Nigella


5         ea            lemons, peel (grated) and juice
5         ea            yolks
200     g              sugar
250     ml            cream
5         ea            egg white
                          icing sugar
2         sheets      filo pastry


-          grate the lemon peel
-          squeeze the lemons
-          whisk the cream until stiff and keep in the fridge
-          line a loaf pan with cling film


Beat the yolks, the juice and half of the sugar in a metal bowl over a water bath until you get a creamy, white mixture. Occasionally remove the bowl from the water bath to prevent the yolks of being boiled.
Remove the mixture from the heat and go on beating to cool down the mixture.
Beat the whites until stiff and add the sugar to proceed beating. Take the yolk mixture and fold in the cream and the white. Pour into a loaf pan and keep in the freezer for at least 24 hours.

For the crispy pastry take one sheet.
Brush with melted butter, sprinkle with Nigella and icing sugar. Cover with the second sheet and repeat the procedure. Bake in the preheated oven at 220°C until the sugar is caramalised. It does not take a long baking time. So keep an eye on the sheets. 

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