Lemon frozen log and gingerbread

Method

1. 1

   Grate the lemon zest. Press the fruit. Beat the egg yolks at medium speed with the zest and limoncello to make them sparkling.

2. 2

   Place 100 g of sugar in a saucepan. Add the lemon juice and bring to 110 °C. Pour this boiling syrup in fillet over the egg yolks, constantly beating until they triple in volume. Beat until cooled.

3. 3

   Mount the whites in soft snow. Gradually add the remaining sugar. Beat until they are firm and shiny. Add them to the lemon mixture. Integrate the cream in chantilly. Pour the lemon syrup into a fillet, mix it without insisting on getting a marbled effect.

4. 4

   Pour into a log mould lined with a sheet of sulfurized paper or a food film. Reserve at least 6 hours in the freezer.

5. 5

   Cut the spice bread into slices of 1 cm thick. Have them brown under the grill of the oven. Let them cool down.

6. 6

   Slice 1 or 2 slices of gingerbread in dice for decor. Cover the perfect ice with the remaining slices. Return the set to a serving dish.

7. 7

   Decorate the log with candied lemon slices, dice of gingerbread and sugar mimosas, then sprinkle with icing sugar.

Nutrition

calories

340 kcal

fatContent

13 g

fiberContent

2 g

sugarContent

38 g

sodiumContent

180 mg

proteinContent

6 g

cholesterolContent

195 mg

carbohydrateContent

52 g

saturatedFatContent

9 g

unsaturatedFatContent

4 g

Indicative values from the source, for the original recipe.

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