1 package of puffed rice dessert (see recipe)
1 recipe of lemon cream
3 tablespoons of liqueur type Curaçao or Contreau
1 1/4 cup of chilled heavy cream
3 tablespoons of sugar
1/2 teaspoon of grated lime zest
1 package of puffed rice dessert (see recipe)
1 recipe of lemon cream
3 tablespoons of liqueur type Curaçao or Contreau
1 1/4 cup of chilled heavy cream
3 tablespoons of sugar
1/2 teaspoon of grated lime zest
Prepare the puffed rice dessert
Make the lemon cream
Cut the puffed rice into three equal rectangles, measuring 30 x 12 cm, with the lengthwise direction
Secure the edges
Place a layer of puffed rice on a serving tray
Douse with 1 tablespoon of liqueur
Spread half of the lemon cream over the top, leaving the edges free
Place the second layer of puffed rice, douse with more liqueur and place the remaining cream
Place the final layer of puffed rice and douse with the remaining liqueur
Cover the pavé with a large sheet of aluminum foil (or transparent plastic) and press gently with your fingers to unite the layers
Chill in the refrigerator for at least 4 hours, or overnight
One hour before serving, whip the heavy cream until it forms soft peaks
Mix in all the sugar and lime zest
Whip until stiff peaks form
Spread this meringue thinly over the top and sides of the pavé
Place the remaining meringue in a piping bag and decorate as desired
Serves 12 people
