Lemon Verrines



INGREDIENTS (proportions to 6 glasses)

10cl lemon juice (2-3 lemons)

Sugar 150g

3 eggs

1 tbsp cornflour

1 package of  shortbread biscuits

1 lemon sorbet tray


madeleine-004.jpgWhisk the eggs with the sugar and lemon juice. Add the cornflour


problem-four-brandt-013.jpg In a saucepan over low heat, bring to a boil NOT STOP STIRRING until thickened (about 5 minutes). Cool and chill, leave until serving the glasses.

problem-four-brandt-014.jpg Fill the glasses with lemon sorbet.

problem-four-brandt-015.jpg Crumble the biscuits and put a layer on the sorbet. Add lemon cream or "lemon curd" layer then a whipped cream dome



This recipe is inspired by a dessert served by L'ATELIER  (restaurant in Biarritz)

For fans of lemon, a very refreshing jar combining different textures ... PURE REGAL !!!!


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