INGREDIENTS
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8 pieces of biscotti savoiardi (ladyfingers)
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4 eggs
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4 egg yolks
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160 gr. granulated sugar (3/4 cup)
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150 gr. butter (1,5 stick butter)
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400 gr. heavy cream (2 cup)
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160 ml. lemon juice (2/3 cup)
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2 lemon peels (grated)
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1 stick of vanillin
Lemon Trifle
80 mins 4 servings DESSERT
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100 gr. Chef Ready® Semi Dried Strawberry (4 ounce)
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25 gr. Chef Ready® Dried Lemon Chips (1 ounce)
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50 gr. granulated sugar (1/4 cup)
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250 ml. cold water (1 cup)
Biscotti Savoiardi with Strawberry Lemon Sorbet Ingredients
Lemon Curd Ingredients
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Mixing bowl
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Whisk
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Sieve
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Mixer
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Food processor (blender)
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4 Glass cups for service
REQUIRED EQUIPMENTS
PREPARATION AND SERVICE
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Place into mixing bowl the eggs, egg yolks, lemon juice, sugar, grated lemon peels and vanillin.
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Place bowl over hot water, and whisk continuously. Slowly add pieces of butter, while continuing to whisk.
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Use mesh sieve to separate the hard pieces from the lemon curd. Place lemon curd aside to cool to room temperature.
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Use mixer to whip heavy cream until it is thickened. Add the lemon curd and continue whipping.
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Lemon curd is now ready.
Lemon Curd Preparation
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Put into food processor jar, cold water, Chef Ready® Semi Dried Strawberry and Chef Ready® Oven Dried Lemon. Use the processor to blend and cut fruits into fine pieces.
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Strain hard pieces from sorbet.
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Break biscotti savoiardis into two; soak pieces in sorbet.
Biscotti Savoiardi with Strawberry Lemon Sorbet Preparation
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Place at the bottom of glass cup a layer of lemon curd. Place biscotti soaked in sorbet as a second layer.
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Repeat this layering of lemon curd and biscotti steps for a second time.
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Let dessert rest in refrigerator for 6-8 hours.
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Service.
Service
For added pleasure, serve with vanilla ice cream on top of dice cut Chef Ready® Dried Apple; or vanilla ice-cream garnished with Chef Ready® Dried Melon Chips.
Chef's recommendation:
Ismetpasa Mah. Cali Sk. No: 3, 35980 Dikili, Izmir, TURKEY
Sağancı Mah. Tatartepe Sok. No:12/A, Yenice, 35700 Bergama/İzmir, Turkey
Phone +90 (0) 232 641 82 00
