Lemon Cream on Toast
Start by piercing the lemons cut in half using a fork.Next, add 1 teaspoon of unsalted butter on top of each half.Add the sugar and the crushed roasted peanuts.Transfer them to a medium baking dish, add 1 more tablespoon of butter, the sugar and the juice of one lemon.Take to a preheated oven at 180 ° C (350 ° F) and bake for 25 minutes.In a large bowl, add the whipping cream, the refined sugar and whip everything very well until it reaches a whipped cream consistency.After the lemons have baked, blend them very well using a mixer.Next, transfer to a large skillet, add the eggs, the ground cinnamon and the water.Turn on the heat to low and stir everything very well for 5 minutes.After this time has passed, transfer this mixture to a medium bowl.Add the unsalted butter, the white chocolate and beat everything very well until combined.Then add this mixture to the whipped cream we prepared and mix everything very well to incorporate.To finish, top some toast with the cream we prepared, decorate with hazelnut cream and lemon zest.Serve.
Ingredientes
- 2 Lemons
- 4 Teaspoons of Unsalted Butter
- 1 Teaspoon of Sugar
- 1 Teaspoon of Crushed Roasted Peanuts
- 1 Tablespoon of Unsalted Butter
- 1 Tablespoon of Sugar
- Juice of 1 Lemon
- 300ml of Whipping Cream
- 100g of Refined Sugar
- 2 Eggs
- ½ Teaspoon of Ground Cinnamon
- 120ml of Water
- 100g of Unsalted Butter
- 100g of White Chocolate
- Toast to Taste
- Lemon Zest to Taste
Modo de Fazer
Start by piercing the lemons cut in half using a fork.
Next, add 1 teaspoon of unsalted butter on top of each half.
Add the sugar and the crushed roasted peanuts.
Transfer them to a medium baking dish, add 1 more tablespoon of butter, the sugar and the juice of one lemon.
Take to a preheated oven at 180 ° C (350 ° F) and bake for 25 minutes.
In a large bowl, add the whipping cream, the refined sugar and whip everything very well until it reaches a whipped cream consistency.
After the lemons have baked, blend them very well using a mixer.
Next, transfer to a large skillet, add the eggs, the ground cinnamon and the water.
Turn on the heat to low and stir everything very well for 5 minutes.
After this time has passed, transfer this mixture to a medium bowl.
Add the unsalted butter, the white chocolate and beat everything very well until combined.
Then add this mixture to the whipped cream we prepared and mix everything very well to incorporate.
To finish, top some toast with the cream we prepared, decorate with hazelnut cream and lemon zest.
Serve.
