martedì 9 aprile 2013

A delicate lemon cream

The citrus trees are an icon of the land of the south of Italy. In Campania, and on the Amalfi Coast in particular, the lemons are the basis of the preparation of many dishes and wonderful desserts, including the famous “delizie”.

I often prepare a very delicate lemon cream, with no eggs. It can be used as a filling for cakes or pies, but I generally prefer to enjoy it “al cucchiaio” (with a spoon).

To make it you only need: 

2 lemons 
150 g of sugar 
40 g of flour 
500 ml of milk
I began to heat the milk and in the meantime I put the flour, sugar and lemon juice together in a saucepan. On a low flame I started adding the heated milk to this mixture, stirring constantly till all the ingredients had dissolved well. When the cream had became dense enough, I removed the pan from the flame but I didn’t stop stirring, to avoid the formation of a skin. 
As usual I tasted a little of it while it was still hot, but then I let the lemon cream cool down and I enjoyed it after dinner, in this way I ended the day on sweet note.

English version by Maurizio de Santis
Special thanks to David Strong

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