Preparation
Prepare the cream:
In a saucepan, heat 400ml of milk with the zest of one lemon and 1 teaspoon of vanilla sugar. Cook, stirring constantly, until it boils.
Strain the milk to remove the lemon zest.
In a bowl, beat 2 egg yolks with 30 g of icing sugar and 25 g of cornstarch.
Slowly add the hot milk to the egg mixture, stirring constantly so that the eggs do not cook.
Pour the mixture back into the saucepan and cook, stirring constantly, until it thickens.
Allow the cream to cool.
Add the juice of one lemon (about 30 ml) and 70 g of condensed milk to the cooled cream. Beat until well mixed.
Assembly and decoration:
Pour the cream over the biscuit base in the molds.
Sprinkle with cinnamon, cocoa and grated chocolate.
Place the molds in the refrigerator for at least 30 minutes to allow the dessert to cool and set.
Final Tips
Variety of flavors: You can experiment with different types of cookies and fruit juices to vary the flavor of your dessert base.
Decoration: Add fresh fruits like strawberries or kiwi slices for a fresh and colorful touch.
Chilling time: Although 30 minutes is enough, leaving the dessert in the fridge for longer helps the flavors blend better and the consistency firms up.
This homemade dessert is a quick and delicious option for any occasion. With simple ingredients and an easy preparation process, you can make a dessert that will impress your guests and satisfy your craving for something sweet. Try it and enjoy this delicious dessert in minutes!
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