When spring arrives, I can't help capturing its beauty and flavors in a colorful dish. Lemon, berries and flowers. What better way is there to express lightness and colors? So, for the second time in a row, I found a wonderful recipe at La Cucina Italiana's March 2013 issue. I have a weakness for lemon and strawberry desserts so as usual, the minute I arrived to the magazine's page, I knew that this was going to be my new dessert to prepare.
I did some changes to the original recipe like replacing the frollini biscuits that I should have made from scratch to store-bought savoiardi (ladyfingers) and putting other kinds of berries on top instead of just strawberries. I could have made the biscuits myself but I wanted to make the dessert simpler so I went for the shortcut. Sometimes, there's just not so much time left for making everything from scratch and I'm sure you agree with me.
My past days had been a big race for time with so many more important things to tackle. I'm not the best in time management but I do try to understand the hierarchy of things according to their importance. My family will always be on the peak, solidly rooted there and then there are other things that fall immediately under it like keeping very old friendships thriving. A friend all the way from elementary school days joined us for a week and a lot of things in my daily routine went on hold like my blogging. I consider relational connectedness as important as any other thing in my life. I embrace happiness and good health and they are what makes me go on. So for this short post, I would like to give a toast to the these two important aspects of our lives.
I have a lot of travel pictures and new recipes to share with you in the next posts. Have a wonderful weekend everyone!
Lemon Cream With BerriesLemon Cream adapted from La Cucina Italiana's Crema al Limone e Frollini Montati con Fragole (March 2013 issue)
- 200 ml. almond milk
- 100 ml. cream
- 70 g. granulated sugar
- 4 egg yolks
- 1/2 tablespoon rice flour
- 2 untreated lemon, zest
- 8 small savoiardi biscuits (ladyfingers)
- fresh mint
- untreated pansies (optional)
- In a medium saucepan over low heat, warm up almond milk, cream and half of the sugar.
- In the meantime, beat the egg yolks in with the remaining half of the sugar in a bowl. Add the rice flour and lemon zest.
- Pour the hot almond milk mixture to the egg yolk mixture through a sieve.
- Put back the combined mixture to the pan until creamy (ideally at 85 degrees Celcius), while stirring continuously then turn off the fire. Let it cool completely while covered.
- In 4 individual bowls, distribute the savoiardi biscuits at the bottom. Distribute the lemon cream the top with berries, mint and flowers.
- Serve cold.