Fresh no-bake lemon barbarua

Lemon Barbarua, fresh and natural taste, mousse ice cream texture, no baking! ——————————————————————— any gastronomic questions can be micro-self, 18838096591, the food experts around you, with solid theoretical and practical skills, will answer your questions free of charge and without purpose. If you think this recipe is still helpful and has highlights, please help give a "follow", hand in a homework, and after uploading the work, stay for a second, comment "great", and keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing!

Ingredients

Eggyolk 3

castersugar(foreggyolk) 30 grams

Puremilk 250 grams

lemonzest 20 grams

gelatinslices 10 grams

whippingcream 100 grams

castersugar(forcream) 5 grams

Cooking Instructions

Three egg yolks, add 30g caster sugar and stir until the sugar is melted
250 g of milk, add 20 g of thin layer of lemon zest
Cook until the sides are slightly bubbling, turn off the heat and remove the lemon zest
Pour the milk to about 80 degrees into the egg yolk paste, stirring as you rush to avoid boiling into frangipani
Then pour the egg yolk milk liquid into the milk pot and heat over low heat
Heat until the custard begins to thicken, turn off the heat
Gelatin tablets were soaked in ice water for 10 minutes in advance. Soak the gelatin slices, drain the water and discard them into the hot custard
Stir until melted and let cool
Add 5 grams of caster sugar to the whipping cream
Hit to 6 distribution, there is a texture look
Whipping cream beaten until textured, 6 distributed
Pour in the cooled custard and stir to combine
Pour into paper cups and refrigerate for more than 4 hours
Demoulding (cut and tear off the paper cup) and garnish with a slight sprinkle of lemon crumbs
Tender yellow lemon cream color
The blend of mousse and ice cream is light and fresh and full of air