'1 cup of milk'
4 egg yolks
'1/2 cup of sugar'
1 tablespoon of flavorless gelatin dissolved in 2 tablespoons of cold water
'1 cup of whipped cream'
6 tablespoons of lemon liqueur
Tangerines for decoration
'1 cup of milk'
4 egg yolks
'1/2 cup of sugar'
1 tablespoon of flavorless gelatin dissolved in 2 tablespoons of cold water
'1 cup of whipped cream'
6 tablespoons of lemon liqueur
Tangerines for decoration
Aquatic the milk
Beat the egg yolks with 1/2 cup of sugar until creamy
Heat the milk gradually, stirring constantly, until it reaches a simmer
Cook over low heat, stirring without pause, until the mixture thickens
Remove from heat and pour into a bowl, passing through a fine-mesh sieve
Add the dissolved gelatin and stir well
Mix well
Chill in the refrigerator until slightly firm
Add the lemon liqueur and mix well
Add the whipped cream and mix well
Pour into a 20 cm round mold, moistened with water, and refrigerate for 30 minutes
Dish out and serve
Decorate with tangerine
Serves 10 people
Yields 2 batches.
