Ingredients
For the basics:
- 14 pieces Cookies Savoiardi
- 150 ml Orange juice fresh
Cream-cloud:
- 1 jar Concentrated milk 410 ml 7.5% fat content
- 100 gram Jelly lemon
- 100 gram Sugar
- 50 gram Lemon juice
- 1,5 teaspoon Lemon zest
- 25 gram Dark chocolate
- 1 tablespoon Orange zest
- 250 ml Water cool boiling water
Instructions
- Three hours before cooking, place the jar of milk in the freezer. Products for jelly mass.
- An hour before getting the milk out of the freezer, start making the cream. Put sugar, jelly (powder), lemon juice and zest in a container. Pour in boiling water and mix well until smooth. Leave to cool on the table.
- Squeeze the juice out of the oranges.
- Get the milk out of the freezer. Open and move it to a spacious container (greatly increases in volume). Beat with a mixer on high speed.
- Well-whipped milk looks like protein meringue. Lush, shiny and airy. I only whipped it for three minutes.
- In a thin stream and stirring constantly with the spatula to introduce the jelly mixture.
- Mix many more times, using the folding method-from the bottom up and in a circle, lowering the spatula to the bottom, to thoroughly mix the jelly.
- Dip savoyardi in the juice for just a couple of seconds.
- And lay it in a 24x20 cm shape.
- Place the cream on top, smooth it out and put it in the refrigerator for 4-5 hours. I had some cream left and made a small portion of dessert. So you can freely take the form of 30X25 cm. Naturally, you will need more cookies.
- If desired, decorate the frozen dessert with dark chocolate.
- And orange zest.
- This dessert can be eaten literally with your lips, it is so airy and tender! Highly recommended!