White chocolate cups with lemon cream, mint jelly, strawberry cream
Portata: Dessert
Difficulty: Easy
Preparation time: 30 minutes
A sweet pretty quick to do, not too complicated, but that requires some care. These pastries are to eat all in one bite, so you blow up the cream and the flavours all together (and also because otherwise you sbrodolerete). Here you will soon find the white chocolate goodies, the sweetness of Strawberry lemon acidity and a further boost as the last hint Mint fresh. Some advice, I used the paper cups as a template, but the ideal would be to use silicone ones, much easier to remove. To make these pastries just half an hour, but to be able to eat, you have to wait a day and a night, but trust me, the wait is worth it.
Ingredients
For paper cups
- 200 g white chocolate
For the lemon cream
- A lemon
- 80 grams powdered sugar
- 40 g flour
- 2 egg yolks
- 1 teaspoon cornstarch (cornflour)
- 100 g of milk
For the strawberry cream
- 100 g strawberries
- 40 g flour
- 1 egg yolk
- 1 teaspoon cornstarch (cornflour)
- 100 g of milk
For gelatin
- 100 g water
- 100 g Mint syrup
- 2 gelatin sheets
Instructions
- First, melt the chocolate in a double boiler. Important! the pot where you will put the chocolate should not touch the water, so it must be wider than the saucepan below. In this way we will use only the steam and the chocolate will remain at a constant temperature around 35°.
- Let it cool a few seconds (if it riaddenserà too bring it in a water bath).
- Take the baking cups (if you use paper ones, put 2 or 3 together) and pour in the chocolate. Tilt and turn right the stencil so that the chocolate coat the entire surface. Turn instead to pop out the excess chocolate and passed to the next ramekin.
- When you are done, refrigerate. Must sit for a whole day.
- Switch to gelatine, then fill a bowl of warm water and soak the gelatin.
- When will be soggy, squeeze and place in saucepan with water and 100 g 100 g Mint syrup.
- Heat over low heat stirring until the gelatin has completely dissolved.
- If you don't have a silicone mold, covered a small baking sheet with plastic wrap and pour the mixture.
- Let rest in the fridge for a day.
- When is Mint Chocolate is ready, you can prepare the creams.
- For the lemon cream, stir with a whisk the egg yolks with the sugar, flour and cornstarch.
- Add the warmed milk, lemon zest and lemon juice and continue to turn up to remove the lumps.
- Bring to low heat and continue to turn with a lecchiera or a wooden spoon until they thicken up
- It will take some time but if you see that after 5 minutes is still liquid, melt a tablespoon of flour in two fingers of milk and pour it.
- Let cool in the refrigerator, covered with plastic wrap.
- Switch to strawberries, so take the strawberries and blend until the pulp.
- Beat the egg yolk with flour and starch, stir in the strawberries and milk and place Pula over low heat as for the lemon cream.
- Leave to cool in the fridge.
- When both creams they have cooled (double check the temperature or you will melt the baking cups) you can proceed to Assembly, then remove the cups from the shape.
- Cut into small cubes the Mint jelly.
- Pour in cups with a pastry bag a first layer of lemon cream. Careful not to put too much, should be less than half.
- Insert the cube of Jell-o doing some pressure for him down in the cream.
- Cover with the cream with strawberries and garnish with a slice of Strawberry
