Ingredients for a versatile dessert that can serve as a cake or afternoon tea treat: Lemons 2, Milk 250g, Nestle Whipping Cream 250g, Oreo Cookie Crumbs 80g, Butter 30g, Sugar 65g, Lemon Juice 8g, Egg Yolks 4, Gelatin Sheets 10g.
Method: Step 1: Two lemons. Step 2: Scrub clean with salt. Step 3: Scrape the yellow peel, avoiding the white part. Step 4: Combine with milk and bring to a boil in a pot. Step 5: Cover and let it steep. Step 6: Remove the filling from Oreos and crush. Step 7: Add melted butter. Step 8: Line a 6-inch cake mold with parchment paper, place the cookie crumbs, and press firmly, then chill. Step 9: Take egg yolks.
Step 10: Add white sugar. Step 11: Stir until the sugar dissolves. Step 12: Gradually add the milk while stirring. Step 13: Pour back into the pot. Step 14: Stir and cook over low heat. Step 15: The mixture should be thick enough. Step 16: Strain to remove lemon peel. Step 17: Two gelatin sheets. Step 18: Soak in cold water to soften. Step 19: Add while hot and mix well. Step 20: Whip the cream until it reaches a yogurt-like consistency.
Step 21: Incorporate the egg yolk mixture. Step 22: Add lemon juice. Step 23: Mix well. Step 24: Pour into the mold and chill until set, approximately 4 hours. Step 25: Garnish with lemon zest. Step 26: Enjoy. Step 27: Rich in texture. Step 28: Fresh and elegant. Step 29: Sweet but not greasy. Step 30: Delicious. Step 31: It’s also tasty without a cake base; you can use a rice bowl for a pudding-like texture.
Cooking Tips: Although it may seem complicated, it’s quite simple. There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘cake’ to directly view my recipes!
