Lemon parfait
Around the top of the deep form with capacity of about 1 liter wrap folded in half and spread with butter strip of parchment paper so as to build on and height be increased by 7.5-8 cm. gelatin soak
Around the top of the deep form with capacity of about 1 liter wrap folded in half and spread with butter strip of parchment paper so as to build on and height be increased by 7.5-8 cm. gelatin soak
Beat eggs, sugar, lemon juice and grated peel mixed and stirred in a water bath for about 10 minutes, until thickened. Once removed from the fire and put the butter. Blueberries, lemon juice and sugar
Yolks mixed with flour and four spoons of sugar, orange juice and ground pistachios. Milk is put to boil with cinnamon stick in it. When it begins to boil reduce heat and remove cinnamon. The next
Sugar lumps are rubbed in the washed and dried lemons, lemon juice squeezed over lumps and waiting to melt. The eggs are mixed with wine and 1 and 1/4 cup (250 ml) of water, add the sugar with the
Finely grated lemon peel mixed with the cream and stir well. Add lemon juice and wine. Sweetened to taste. Egg whites are broken down into the snow, add to cream mixture into 4 tall glasses and serve