After a festive dinner, a dessert is laid - and it is desirable that it be light, but tasty. Try making portions of lemon pudding - it's a snap to make. No special tools or baking dishes are required - the pudding cooks perfectly in any refractory dish.
It is necessary
-
- Duff:
- 50 g butter;
- 2 eggs;
- 0.5 lemon;
- 1 glass of milk;
- 2 tablespoons flour;
- 1 teaspoon baking powder
- 100 g sugar;
- a pinch of vanillin.
- Creamy Lemon Pudding:
- 2 eggs;
- 2 cups cream
- 100 g sugar;
- a pinch of vanillin;
- 2 eggs;
- 0.5 lemon;
- 1 tablespoon of gelatin.
Instructions
Step 1
Make a quick pudding with whipped proteins to add fluffiness and lightness to the dessert. Squeeze the juice from half a lemon, grate the zest on a fine grater. Thoroughly grind the softened butter with sugar, vanilla and grated lemon zest. Separate the yolks from the whites and add them to the butter mixture. Continuously stirring the mass, pour flour mixed with baking powder into it, add lemon juice and milk.
Step 2
Beat the whites into a fluffy foam and gradually, gently stirring, add them into the mixture. Make sure that the mass does not fall off. Divide the resulting mixture into portioned tins and place them on a deep baking sheet filled with water so that it covers the tins by a third. Place this design in an oven preheated to 180 ° C and bake the puddings for about half an hour.
Step 3
Remove the baking sheet from the oven, remove the molds and refrigerate the finished products. Garnish with fresh berries before serving. Serve puddings directly in the tins.
Step 4
Try another light gelatin and whipped cream treat. Squeeze lemon juice and grate some zest. Separate the yolks from the whites and mash them white with sugar and vanilla. Heat the milk slightly, pour it into the egg mixture. Steam the resulting mass until thickened, stirring continuously so that no lumps form.
Step 5
In a separate container, dissolve the gelatin in lemon juice and, stirring, pour it into the cream. Remove mixture from heat and cool slightly. Whip the cream into a dense foam and add them in small portions to the prepared egg-milk mass. Stir the mixture gently, cool and pour into small earthenware or glass dishes. Leave them cold until the pudding is completely thickened. Serve the dessert directly in the tins, sprinkle with powdered sugar and garnish each serving with a pinch of lemon zest.
