Massa
1 cup of milk
1/2 cup of sugar
5 tablespoons of wheat flour
3 tablespoons of lemon juice
1 1/2 tablespoons of melted butter
1 1/2 teaspoons of grated lemon zest
1/2 teaspoon of baking powder
2 eggs, separated
1 pinch of salt
Calda
1/2 cup of raspberry gelatin
1 tablespoon of lemon juice
1 tablespoon of orange liqueur
Acessório
A 1-liter capacity refractory dish greased with butter
Massa
1 cup of milk
1/2 cup of sugar
5 tablespoons of wheat flour
3 tablespoons of lemon juice
1 1/2 tablespoons of melted butter
1 1/2 teaspoons of grated lemon zest
1/2 teaspoon of baking powder
2 eggs, separated
1 pinch of salt
Calda
1/2 cup of raspberry gelatin
1 tablespoon of lemon juice
1 tablespoon of orange liqueur
Acessório
A 1-liter capacity refractory dish greased with butter
Massa
Sift the flour, salt, and baking powder into a bowl and add 1/4 cup of sugar
Set aside. Reserve
Beat the egg whites in an electric mixer until frothy
Add the grated lemon zest, lemon juice, melted butter, and milk to the mixture and mix vigorously with a spoon
Combine the dry ingredients and beat in the electric mixer until a homogeneous mass is obtained
Preheat the oven to medium temperature
Beat the egg yolks in an electric mixer until stiff peaks form
Add the remaining sugar and beat until smooth
Continue beating until firm peaks are formed
Add the lemon cream mixture and mix carefully with a spatula until it's homogenous
Transfer the cream to the refractory dish and place it on a hot water bath
Bake for 45 minutes or until the mass rises and browns on top
Calda
In a small saucepan, combine all the ingredients and bring to a medium heat, stirring constantly, until the gelatin melts
Remove from heat and strain through a fine-mesh sieve
Remove the pudding from the oven and distribute the raspberry glaze over it
Serve immediately.
