After the festive dinner, dessert is laid - and it is desirable that it is light, but tasty. Try to prepare portioned lemon pudding - making it a snap. No special appliances and baking dishes are needed - the pudding is perfectly prepared in any refractory dish.
Pick your recipe
You will need
-
- Duff:
- 50 g butter;
- 2 eggs;
- 0.5 lemons;
- 1 cup of milk;
- 2 tablespoons of flour;
- 1 teaspoon of baking powder;
- 100 g of sugar;
- a pinch of vanillin.
- Creamy Lemon Pudding:
- 2 eggs;
- 2 glasses of cream;
- 100 g of sugar;
- a pinch of vanillin;
- 2 eggs;
- 0.5 lemons;
- 1 tablespoon of gelatin.
Instruction manual
1
Prepare a quick pudding based on whipped proteins - they will give the dessert splendor and airiness. Squeeze the juice from half a lemon, grate the zest on a fine grater. Carefully rub the softened butter with sugar, vanilla and grated lemon peel. Separate the yolks from the proteins and add them to the oil mixture. Continuing to mix the mass, pour flour mixed with baking powder into it, add lemon juice and milk.
2
Beat the whites in a lush foam and gradually, gently mixing, introduce them into the mixture. Make sure that the mass does not fall. Arrange the resulting mixture in batch molds and place them on a deep baking sheet filled with water so that it covers the molds by a third. Mark this design in an oven preheated to 180 ° C and bake puddings for about half an hour.
3
Remove the pan from the oven, remove the molds and cool the finished products. Garnish with fresh berries before serving. Serve puddings right in the tins.
4
Try another option for a light treat with gelatin and whipped cream. Squeeze the juice from the lemon and grate a little zest. Separate the yolks from the proteins and rub them with sugar and white vanilla. Lightly heat the milk, pour it into the egg mixture. Steam the resulting mass until thickened, stirring continuously, so that no lumps form.
5
In a separate container, dilute the gelatin in lemon juice and, while stirring, pour it into the cream. Remove mixture from heat and cool slightly. Whip the cream into a dense foam and in small portions enter them into the finished egg-milk mass. Gently mix the mixture, cool and pour into small earthenware or glass forms. Leave them in the cold until the pudding has thickened. Serve the dessert directly in the forms, sprinkled with powdered sugar and garnished each serving with a pinch of lemon peel.
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