John Myers
Contents
show
Ingredients
For the basil ice cream:
- 1 Pc. Lemon
- 150 g Sugar
- 30 g Basil
- 250 ml Whole milk
- 500 ml Cream
- 5 Pc. Egg yolk
- 1 Pr Salt
For the crumble:
- 150 g Flour
- 100 g Sugar
- 65 g Butter
- 0,5 Pck. Vanilla sugar
- Salt
For the lemon tart:
Dough:
- 1 Pc. Egg yolk
- 2 tbsp Water
- 1 tsp Vanilla extract
- 175 g Flour
- 80 g Sugar
- Salt
- 125 g Butter
Filling:
- 3 Pc. Egg yolk
- 3 Pc. Eggs
- 180 g Sugar
- 180 ml Lemon juice
- 2 tbsp Lemon zest
- 185 g Butter
Instructions
Basil ice cream:
- Measure the sugar in a bowl and rub the hot-washed lemon directly into the sugar.
- Finely puree the basil with the lemon sugar and half of the cream. Be careful not to let the cream get stiff.
- Put half of the finished, pureed basil mixture through a sieve into a bowl and add the rest of the cream.
- Put the other half of the basil mixture in a saucepan and heat with the milk and salt on medium-high heat. In a separate bowl, whisk the egg yolks well.
- As soon as the mixture is hot but not yet boiling, pour the milk into the egg yolks in a slow stream, stirring with the whisk. Pour this mixture back into the pot.
- Slowly heat the mixture on a low level, stirring occasionally. Under no circumstances should she cook! 75–85 ° C are ideal, but be careful! Sometimes it takes a while for the mass to bind.
- Dip a wooden spoon every now and then into the mixture and blow on it until waves form. They look like a rose from above. Then the crowd is perfect.
- Now pour the hot mass through a sieve to the cold basil cream. Depending on the ice machine, put the ice base in a cool place for a few more hours.
- Then stir the ice cream base in the machine, pour it into a container and place in the freezer for a few more hours.
Streusel:
- Preheat the oven to 190 ° C top / bottom heat. For the crumble, quickly knead the flour with the cold, torn butter, sugar and vanilla sugar and season with salt.
- Crumble the dough and spread it on a baking sheet with parchment paper. Bake for 20 minutes.
Lemon Cake:
- Mix the egg yolks, water and vanilla in a small bowl and set aside. Mix the flour, sugar and salt in a second bowl.
- Knead the butter in until it is evenly dough. Then add egg mixture and knead well. Shape the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
- Mix all ingredients in a saucepan and heat on the stove over medium heat. Stir regularly until the egg yolk sets and the liquid forms a solid mass. Remove from heat, strain through a large-mesh sieve and set aside.
- Roll out the dough on the floured worktop. Grease a tart / quiche form with butter and place the dough in it, if possible without pressing.
- The edge should be 1.5-2 cm (one finger width) high. Place the mold, including the batter, in the freezer for 15 minutes. In the meantime, preheat the oven to 190 ° C and bake the dough for 25-30 minutes (until it is golden brown).
- The filling can then be placed on the cake base. Then put in the refrigerator for 2-3 hours.
Nutrition
Serving: 100gCalories: 340kcalCarbohydrates: 34.6gProtein: 2.5gFat: 21.3g
