CREMA PASTICCERA LIMONE FILLING AND TOPPING
Description
This recipe is used in Lemon Choux Pastries (Delizie Limone).
INGREDIENTS
170g (1 cup +7 tbsp) cornflour
400g (2 cups) sugar
3 large egg yolks
1.5 l (6 cups) full cream milk
30ml (2 tbsp) finely grated lemon zest
30ml (2 tbsp) Limoncello
250ml (1 cup) cream (lightly whipped)
METHOD
- Into a medium-size saucepan place cornflour, sugar and yolks. Pour in 3-5 tablespoons of the milk, to loosen the mixture, and stir with a wooden spoon till well combined.
- Whisk in remaining milk, then place saucepan over a medium-low heat, stirring constantly with a wooden spoon to avoid browning on the base of the pot.
- Once the crema starts to thicken change to a whisk and whisk briskly till it boils and is thick and creamy. Luisa was taught to always stir and whisk in the same direction. Remove from heat and cool. (Makes 1.9 litres.)
- To Make Crema Pasticcera Limone Filling and Topping:
- Pour Crema Pasticcera into a bowl. Add lemon zest and Limoncello. Whisk, preferably with an electric mixer, till crema is smooth and zest is combined.
- Divide mixture in half. First half is the filling.
- To make the topping: to the second half add cream and gently fold in.
