Lemon ice box cake12/31/2023 Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Step 6Ĭover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving. Repeat the layering a second time and then finish with a final layer of biscuits. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Add the lemon curd and continue whisking until the mixture holds soft peaks. Step 4įor the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup). Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Step 2įor the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides. Lightly grease the baking tin and line the base with parchment paper.
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