viernes, 6 de abril de 2012

Leche merengada mousse cake

Versión española

Version française

Note: the leche merengada is a Spanish drink made by milk, cinnamon and lemon.

• Crust:
- Cinnamon cookies
- Butter
• Mousse:
- 600 ml. cream
- 6 egg whites
- 6 gelatin leaves
- 380 gr. condensed milk
- 200 ml. semi-skimmed milk
- 1 cinnamon stick
- 1 lemon peel
- Grated lemon rind
- Ground cinnamon

Method: crush the biscuits. Melt butter and add it to the biscuits and then combine them and press it evenly over the bottom of the springform pan. Refrigerate while making the mousse.
Hydrate gelatin in cold water. In a small sauce pan, heat semi-skimmed milk with the lemon peel and the cinnamon stick. Once the milk starts to boil, remove the peel and the stick. Then, add the gelatin and the condensed milk and stir well. Let it cool a little. Whisk the egg whites until stiff and add gradually ground cinnamon and grated lemon rind to taste. Add the eggs whites to the milk mixture and stir carefully. Whip the cream and add it too. Pour it over the biscuit crust and let it rest in the fridge for 6 hours at least. Decorate to your taste.

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