Ingredients
- 3 Medium eggs
- 2 Medium egg yolks
- 100 gr. Sugar
- 100 ml Fresh lemon juice
- 90 gr. Cow butter (82%)
- 5 gr. Gelatin sheets
- Zest from one lemon
Ingredients for the crumble
- 100 gr. Cow butter (82%)
- 100 gr. Powdered sugar
- 100 gr. Almond powder
- 100 gr. All-purpose flour
Method for the Cream
Soak the gelatin in cold water.
In a bowl, combine the eggs, egg yolks, and sugar, and mix with a whisk.
Heat the lemon juice in a small saucepan.
Just before it starts to boil, remove from heat and gradually add it to the egg mixture,
stirring constantly with the whisk.
After that, pour the entire mixture back into the saucepan and heat over medium
heat, stirring until it reaches 82C.
Immediately remove from heat and add the gelatin, lemon zest, and butter.
Blend with an immersion blender for 1 minute, then cover the cream with cling film,
making sure it touches the surface.
Place in the refrigerator for at least 1 hour to chill.
Method for the Crumble
In the mixer bowl with the paddle attachment, mix all the ingredients until the mixture
becomes crumbly.
Pour the mixture onto a baking sheet lined with parchment paper.
Bake in a preheated oven at 170-180C in air mode for about 20 minutes.
Once the crumble has cooled, place a portion in a glass and top with the chilled
cream in the desired amount.
Finally, add a bit more crumble on top of the cream.
