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Author Notes: Mix of a few desserts in one - easy! Recipe from Michelin Chef from Spain. Caution! This dessert is addictive! —Foodnchef
- For lemon glaze: 250 g - Sugar 60 g - Lemon Juice For violet ice cream: 3 l - Milk 1 l - Fresh Cream 40 g - Sugar 40 g - Crystallized Violet 15 g - Detxrose 3 g - Ice Cream Stabilizator For yoghrut sherbet: 350 g - Yoghurt 225 g - Minaral Water 160 g - Sugar 8 g - Lemon Peel For crispy cookies: 100 g - Butter 100 g - Brown Sugar 100 g - Flour 100 g - Almond Flour For yoghurt cake: 300 g- eggs 60 g - Almond Flour 20 g - Flour 60 g - Yoghurt as powder 70 g - Sugar For elder candies: 50 ml - Liquer St Germain 10 ml - Wine 1,2 l - Minral Water 1 kg - Cornflour Instructions For lemon glaze: Well mix together the sugar and lemon. Cut the rice paper by size, stretch on non-stick surface and put the mixture of sugar and lemon. Allow the mixture to dry for 5-10 minutes at a temperature of 55 degrees. For greater certainty, let it dry for a further 40 minutes. You can leave it in the dryer until use. For violet ice cream: Boil together milk and cream, add chopped violet and let to rest. Add glucose and stabilizer, and let to stand for 8 hours. Filter and the mixture turned into cream, put in the refrigerator until use. For yoghrut sherbet: Mix all the ingredients, beating until sugar is completely dissolved, strain through a sieve and put into a special machine Pacojet. The mixture was left overnight in the Pacojet. For crispy cookies: Well whipped butter, until it turned into the cream, add all other ingredients. Roll out to a thickness of 2-5 mm and bake at 180 degrees for 10 minutes. Let cool and flatten with a rolling pin. Put them in a dry container. For yoghurt cake: Mix all the ingredients in a food processor until they become smooth. Make small slits in plastic cups, fill them half the mixture and cook in the microwave for about 1 minute at 600 watts. Using a knife, remove them. Before serving break them so that the size, they were not more than a walnut. For elder candies: Mix water and sugar and to boil until the mixture reaches a temperature of 109 degrees. Pour the syrup into a glass bowl and add the alcohol. Mix everything and pour into another bowl, and do so for another 5 times, to better crystallize the sugar. Mound the flour in the bowl so that it was the height of at least 2 cm. Compact well and leave to dry overnight in the oven at 50 degrees. The next day, again well compacted, make a small hole and fill them with a mixture of liqueur St Germain. Requests through the sieve even cornmeal and leave to dry at 40 degrees for another 4 h. Form sweets and leave them in an airtight container. One more: Cut strips of diced candied lemon Prepare fresh blueberries. Serving: In the cold marble plate, place a tablespoon of crispy cookies, a few pieces of cake yoghurt, violet ice cream, blueberries and small cubes of candied lemon. Cover it all by the yoghurt sorbet. On the wing plates add lemon glaze, one or two flowers and a drop of the nectar of flowers. And serve without delay!
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