Lemon cream pave %%%%%
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Lemon cream pave %%%%%
  Lemon    Creams  
Last updated 6/12/2012 1:21:57 AM. Recipe ID 54360. Report a problem with this recipe.
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      Title: Lemon cream pave  %%%%%
 Categories: Lemon, Desserts
      Yield: 20 Servings
 
      4    Eggs, separated
    2/3 c  Granulated sugar
      1 tb Grated lemon rind
      1 tb Lemon juice
      1 ts Vanilla
    2/3 c  All purpose flour
           LEMON RUM SAUCE
    1/3 c  Granulated sugar
    1/3 c  Water
      2 tb Lemon juice
      2 tb Dark rum
           LEMON CREAM
      1 pk Unflavored gelatin
    1/4 c  Cold water
      4    Egg yolks
    3/4 c  Sugar
      1 tb Grated lemon rind
    3/4 c  Lemon juice
      4 oz Cream cheese, softened
      1 c  Whipping cream
           GARNISH
  1 1/2 c  Whipping cream
      2 tb Sifted icing sugar
      2 tb Dark rum
     10    Strawberries, halved
      2    Kiwifruit, peeled and thinly
           -sliced
      1    Mango, peeled and thinly
           -sliced
    1/2 c  Toasted sliced coconut **
    1/4 c  Toasted chopped pistachios
           -**
 
  Perfect for a crowd, this refreshing dessert can be made up to 2 days
  ahead. "PAVE" refers to the dessert's flat square shape, imitating
  tiles or paving stones. If you have time, it's fun to decorate each
  square differently.
  
  Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease
  paper and sprinkle lightly with flour. Set aside. In bowl, beat egg
  yolks with sugar until light and fluffy; beat in lemon rind and juice
  and vanilla. In separate bowl, beat egg whites until stiff but not
  dry peaks form; fold into yolk mixture. Gently fold in flour until
  thoroughly mixed. Spread in prepared pan; bake in 350 F oven for
  15-20 minutes or until golden and cake springs back when lightly
  touched. Let cool in pan.
  
  LEMON RUM SAUCE:  In saucepan, combine sugar, water and lemon
  juice;bring to boil. Boil for 1 minute; stir in rum. Brush over cake.
  
  LEMON CREAM:  In saucepan, sprinkle gelatin over cold water; let
  stand for 5 minutes to soften. Over low heat, warm gelatin gently
  just until dissolved. Meanwhile, in bowl, beat egg yolks with sugar
  until light;beat in lemon rind and juice. Beat in gelatin mixture.
  Return to saucepan and cook over low heat for 5-6 minutes or until
  barely thickened; let cool slightly.  In large bowl, beat cheese
  until light;beat in lemon mixture. Let cool to room temperature just
  until starting to thicken. Whip cream; fold into lemon mixture.
  Spread evenly over cake. Refrigerate for at least 2 hours or up to 2
  days. Cut into squares.
  
  GARNISH:  Whip cream; beat in sugar and rum.  Spoon into pastry bag
  and pipe decoratively onto each square. Garnish squares attractively
  with strawberries, kiwifruit, mango, coconut and pistachio. Makes 20
  servings.
  
  **  Toast coconut and pistachios on separate baking sheets in 350 F
  oven for 5 minutes or until golden.
 




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Recipe ID 54360 (Apr 03, 2005)

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