![]() Fold the egg whites into the ricotta mixture one spoonful at a time. In a separate bowl, whisk the egg whites until stiff peaks form. In a large mixing bowl, beat together the ricotta, mascarpone, cream, lemonjuice and zest, honey and egg yolks until smooth. Trim any excess pastry and set aside on a wire cooling rack. Bake for 15 minutes, remove the greaseproof paper and beans and cook for a further 5 minutes until lightly golden. Prick the pastry base with a fork, line with greaseproof paper and pour in the baking beans. Trim off most of the excess pastry, leaving some around the edge to allow for shrinking. Press the pastry into the tin, concentrating on the sides. Grease a 20cm/8in pie or tart tin, roughly 4cm/1½in deep, and dust with flour.ĭust a clean work surface with flour and roll out the dough into a circle about 5mm/¼in thick. Press into a flat circle, wrap in cling film and refrigerate for 30 minutes. Turn the mixture out onto a clean work surface and knead lightly until it forms a ball. Just as the dough starts to come together, mix in the egg yolk and vanilla extract. Make a well in the centre and incorporate 3 tablespoons of ice-cold water a little at a time, kneeding gently. Mix in the ground almonds, icing sugar, lemon zest and salt. It can be used as the filling in sporcamuss, which is an easy to make Italian pastry or try it as the creamy filling in Mimosa cake.To make the pastry, rub the butter into the flour until the mixture looks like breadcrumbs. ![]() It makes an excellent filling for bigne, which is an Italian cream puff or use it in tarts such as pasticciotti or fresh fruit tarts. Here are a few more ideas and for even more take a look at the best of my lemon recipes! The best part of making Italian pastry cream with lemon is using it in your favorite pastries, eclairs or cream puffs. If you need thicker cream for a cream pie, you can add 1 teaspoon of cornstarch. ![]() For accuracy use a thermometer and make sure it never goes over 185 degrees F.
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