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Lemon Ice Cream

A refreshing and digestive lemon ice cream that's perfect for hot summer days! Details Cost: €0.30 per person Prep time: 25 minutes Ingredients for 4 people 200g heavy cream. 1 Greek yogurt. zest of 1 lemon. 100g powdered sugar. 50ml lemon juice. Preparation Start by zesting one lemon. Then squeeze 1 or 1½ lemons until you have 50ml of juice. Whip the cream with the 100g of powdered sugar, then add the lemon zest and Greek yogurt, continuing to beat until everything is well combined. Slowly fold in the lemon juice using a spatula, being gentle so you don't deflate the cream. Pour the mixture into a bowl and place it in the freezer. After about an hour and a half, take it out and beat it again to break up any ice crystals. Return it to the freezer for at least 12 hours before serving. You can serve the ice cream in scoops in a glass or sliced...    Enjoy!

Custard Mousse Cake




 This cake looks just as spectacular as it tastes!

Ingredients

for 10 to 12 servings
  • one sponge cake base (about 2 cm thick).
  • 100gr. powdered sugar.
  • 1/2 liter heavy cream.
  • 6 gelatin sheets.

for the custard

  • 1/2 liter milk.
  • 150gr. sugar.
  • 6 egg yolks.
  • 50gr. cornstarch.

yolk cream for decoration

  • 170gr. sugar.
  • 3 eggs.
  • 40cc. water.
  • sugar for caramelizing.

you'll also need

  • a 26cm diameter ring mold.
  • a kitchen torch to caramelize the topping. 

 

Preparation

First, make the sponge cake. You'll find the recipe here. If you need a gluten-free sponge cake recipe, it's here.
  1. Make the custard by heating the milk with the sugar. In a bowl, whisk the egg yolks and cornstarch until there are no lumps.
  2. Before the milk comes to a boil, remove a ladleful and mix it with the yolks. Return this mixture to the rest of the milk, and over low heat, stir vigorously because it thickens very quickly. Don't let it boil. Remove from heat and keep stirring a bit longer.
  3. Soak the gelatin sheets in cold water. When they're soft, mix them into the custard while it's still warm. Let it cool outside the refrigerator.
  4. Whip the cream with the powdered sugar. Fold the cooled custard into the whipped cream with a spatula until everything is well combined.
  5. Place the ring mold on the serving platter where you'll present the cake.
  6. Put the sponge cake base at the bottom of the ring and fill it with the custard cream, smoothing the top nicely.
  7. Chill it in the refrigerator for at least 6 to 8 hours so it sets properly.

To make the yolk cream

  1. Make a syrup with the sugar and water.
  2. Beat the whole eggs in a saucepan, and while stirring constantly, add the syrup little by little. Put it over very low heat and keep stirring, watching that it doesn't stick, until it thickens. Let it cool.
  3. When the cake is well set, spread this cream on top.
  4. Sprinkle sugar over it and caramelize it....


Enjoy!

Notes

If you want to make a smaller cake, just reduce the quantities accordingly.
The torch I used has this spiral pattern. If you don't have one, you can use a regular torch or a kitchen blowtorch.
This cake freezes well.

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