LEMON DELIGHTS BY SAL DE RISO, sweets with Amalfi lemons and double cream, delightful and fragrant, ideal after lunch perfect for parties.
This is the second time I’ve tried this dessert, made 9 years ago HERE in a gluten-free version, cake, and single serving, today I repeated myself, I had forgotten that the lemon delights had such a long process.
The lemon delights are one of the Neapolitan desserts I love the most, the smell of lemon, the good one, organic, possibly from your tree, is a whole different thing from the one bought at the supermarket.
Let’s say that where I am, there are Procida lemons, and they are as good as those from the coast, much loved by Sal De Riso, of course.
The recipe itself is quite simple because you have to prepare the sponge cake, the syrup, a lemon cream, and the custard; nothing difficult in itself, but it becomes quite heavy to do everything in one day.
Anyway, it’s worth it because they are excellent and can be prepared in advance and even frozen if desired, so you still have time if you are looking for a dessert to serve at Christmas or on Christmas Eve.
Those who don’t like lemon can always try the coffee version or the strawberry one.
Anyway, these very delicious desserts were created in 1978 by Carmine Marzuillo, a pastry chef from the Amalfi coast, then became famous thanks to Sal De Riso.
Follow me in the kitchen today; there are lemon delights by Sal de Riso!
- Difficulty: Difficult
- Cost: Expensive
- Rest time: 13 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 1 egg yolk
- 1.06 oz potato starch
- 1.06 oz all-purpose flour
- lemon zest (half a lemon)
- vanilla (seeds from half a pod)
- 2.37 tbsp water
- 2.54 fl oz limoncello
- 1.23 oz sugar
- lemon zest
- 2.47 oz sugar
- 2 egg yolks (70 g)
- vanilla (seeds from half a pod)
- 2.47 oz butter
- 2.54 fl oz lemon juice
- 6.17 fl oz milk
- 2.54 fl oz fresh cream
- 2.65 oz sugar
- 2 egg yolks
- 0.63 oz cornstarch
- 0.07 oz salt
- 1 vanilla (pod)
- 3.38 fl oz limoncello
- 23.67 fl oz fresh cream
- 2 lemon zest
- 2.47 oz sugar
Steps
The dessert consists of:
sponge cake
lemon cream
custard
soaking syrup
Prepare the cream for the filling the night before or early in the morning, place it in a jug with lemon peels and sugar, cover and leave in the fridge until ready to use.
It takes about 3 hours to complete, including resting and working time.
Beat the eggs with the yolk and sugar until frothy for 10 minutes with an electric mixer at medium speed, add the lemon zest and vanilla seeds, and finally add the potato starch and sifted flour by hand mixing.
Pour into a semi-sphere mold and bake in a preheated oven at 340°F (170°C) for about 20 minutes, then remove and let cool.
Heat the lemon juice in a saucepan with sugar and lemon zest, let the sugar dissolve on a low flame, and finally add the limoncello, let it rest for an hour.
Heat the lemon juice with the peel, separately mix the yolks with sugar and vanilla with a manual whisk and pour over the boiling lemon, keep stirring and pour the cream into the pan and cook at 176°F (80°C)
If you don’t have a thermometer, keep the temperature very low (it must not boil); if it exceeds, you risk losing the cream because it will curdle. To avoid this, you can add some potato starch and continue to stir as you do for custard until it thickens a bit.
Then pour the cream into a bowl, cover with plastic wrap, and let it cool in the fridge. When it is cold, add the butter and prepare an emulsion working with an immersion blender.
Heat the milk with the cream and vanilla pod, add the lemon peels. Separately mix the sugar, starch, and salt; then add the yolk and mix well. Pour over the hot liquid, keep stirring, move to the stove, and stir until it thickens.
Then pour the cream into a container, close with plastic wrap in contact, and put in the fridge or freezer.
Combine the limoncello with the custard and mix well, then whip the cream, add half to the cream, and mix well. Put it in a pastry bag with a smooth tip and fill the sponge cakes from below by piercing with the tip.
Turn the sponge cakes and soak them with the limoncello syrup, put them in the fridge, and let them rest for an hour.
SILICONE MOLDCombine the rest of the cream with the custard, mix well, then add the milk, about 5.07 fl oz (150 ml), but add it a little at a time, keep mixing until you get a smooth, not dense cream.
Take the sponge cakes and dip them in the cream, turn them over, and arrange them on the serving plate using a glove or fork, trying not to damage them.
Decorate with a dollop of cream and grated lemon zest.
Keep in the fridge until serving.
Bon appétit
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