Delicious dessert laid out in multicolored layers in transparent bowls or glasses, will also please with its amazing taste and a combination of textures. The lowest layer is juicy macerated Strawberry, which, insisted, covered with a delicate lemon pudding and strawberry whipped cream. Topmost crunchy layer – crumbled lemon cookies and slices of fresh strawberries. Thus, an alternation of tastes of lemon and strawberry is obtained. The dessert looks very summer-like and festive. Before serving, give Pudding is good to freeze in the refrigerator and enjoy. с друзьями: 
Time: 50min plus cooling time Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 lemons
- 1 and 3/4 Art. strawberry berries, cut in half + chopped topping strawberries
- 0.5 tbsp. + 1 tbsp. l granulated sugar
- 2 tbsp. l corn starch
- 1/8 tsp salt
- 3 large egg yolks
- 1 and 3/4 Art. nonfat cream
- 2 tbsp. l (30 gr.) Butter
- 3/4 Art. fat cream
- 2 tbsp. l powdered sugar
- 4 things. crumbled lemon shortbread cookies
Recipes with similar ingredients: lemon juice, eggs, cream, strawberries, starch
Recipe preparation:
- Peel the wide strips from one lemon with a peeler zest. Squeeze the juice of both lemons to get about 5 tbsp. l juice. Cut into pieces 1 tbsp. strawberries and mix it in a bowl with 1 Art. l sugar and 1 tbsp. l lemon juice; set aside for maceration while you cook the pudding.
- Meanwhile, in a medium-sized bowl, mix the remaining 0.5 Art. sugar with corn starch and salt. Beat the egg yolks with 1/4 Art. low-fat cream until smooth. In the pan medium heat over medium heat bring to a boil the remaining 1.5 tbsp. low-fat cream with lemon zest. Take off fire and let it brew for 10 minutes. Gradually intervene sugar-yolk mixture, then the remaining 1/4 tbsp. lemon juice.
- Return the pan to a moderate heat and cook the mixture, stirring constantly until the pudding boils and thickens, about 3 minutes. Continue cooking, stirring constantly, for about 1 minute. Remove from heat and stir in butter until smooth. masses. Strain the mixture through a fine sieve, squeezing it silicone spatula; Throw the lemon zest.
- Arrange the macerated strawberries in 8 clear plastic or glass glasses. Put lemon pudding on top. Put plastic film directly to the surface of each serving pudding and refrigerate for at least 4 hours or night.
- When the pudding hardens, chop the remaining 3/4 tbsp. strawberries in food processor until smooth. In a large bowl whisk cream with sugar at medium speed until soft peaks, about 1 minute. Add Strawberry Smoothie and continue to beat until steady peaks. Cover pudding strawberry whipped cream and sprinkle with crumbled cookies. Garnish with chopped strawberries on top.
