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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!

Jijona Nougat Cake


The holidays are just around the corner, and it's time to start thinking about what sweets we'll be making. Today I'm sharing an easy and absolutely delicious Jijona nougat cake!


Ingredients

for 8 people
  • 250g Jijona nougat.
  • 500g heavy whipping cream.
  • 50g powdered sugar.
  • 2 sponge cake layers.
  • peach jam.
  • 6 sheets unflavored gelatin.

for the syrup:

  • 150g water.
  • 75g sugar.
  • 1 tablespoon cognac.

for the yolk cream decoration:

  • 120g sugar.
  • 2 whole eggs.
  • 25g water.

you'll also need:

  • 150g whipped cream with 40g powdered sugar.
  • 4 tablespoons apple jelly for glazing the cake.
  • a 22 or 24cm bottomless cake ring.


Preparation


To make the sponge cake, you'll find the recipe here. Cut out two thin layers from it. You won't need the rest for this recipe, but don't throw it away — it makes a lovely breakfast treat.
To make the syrup, bring the water and sugar to a boil, then let it cool.
To make the yolk cream, first prepare a syrup with the sugar and water. Beat the whole eggs in a saucepan, and while stirring constantly, slowly pour in the syrup little by little. Set the heat to very low and keep stirring, being careful not to let it stick to the bottom, until the mixture thickens. Let it cool completely.
Place the gelatin sheets in a bowl, covered with cold water.
Whip the 500g of cream, then add the 50g of powdered sugar.
Using a fork, crumble the Jijona nougat, mix it into the whipped cream, and finally fold in the softened gelatin. Set aside.
Place the cake ring on the same serving platter you'll use to present the finished cake. Lay down one of the sponge cake layers.
Brush it with the syrup and spread some peach jam over it.
Spread half of the Jijona cream on top.
Cover with the second sponge layer, also brushed with syrup and spread with jam. Add the rest of the Jijona cream, smooth it out, and refrigerate until well chilled.
Once the cake is nice and cold, spread the yolk cream evenly over the top, smooth it out, and refrigerate for 1 hour.
Melt the apple jelly in a double boiler and brush the entire cake with it. Chill again.
Whip the 150g of cream with the 40g of powdered sugar, transfer it to a pastry bag, and decorate the cake.

Keep it in the freezer for about two hours and serve it semi-frozen.

I hope you enjoy it!
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