Last bits of summer here in tulipland 🇳🇱 Still time to enjoy this fresh, colorful sweet treat 🍓🍋
You need simply to layer up, strawberries, meringues, lemon cream and lemon curd..Have fun! 😉
InstaRecipe for this SUMMER DESSERT IN A GLASS
Lemon cream 🍋
Heat up the 110 ML almond milk with 1 lemon zests until almost boiling. In the meantime, mix 1 egg yolks, 20 gr corn starch, 30 gr brown suhar and 5 gr vanilla sugar (or 1 tsp vanilla extract), and then add it to the almond milk. Keep cooking at moderate heat and stir until the cream thicken. Once ready, pour the cream in a bowl and cover immediately with transparent film.
Lemon curd 🍋
Mix 1 egg yolks, 20 gr lemon juice and 20 gr sugar, and cook the mixture in low heat, while stirring. Once nicely yellow and creamy, remove the mixture from the stove and add 20 gr butter. Stir until the butter is completely melted. Once ready, pour the cream in a bowl and cover immediately with transparent film.
Time to use the egg whites leftovers from the cream&curd. Whip them firmly by adding 200 gr sugar, one tbsp at time. Using a sac-à-poche, pour the meringue batter on a oven tray cover by parchment paper. Bake the meringues for about 2-2,5 hours (90° C).