Chocolate Shell with Lemon Cream
Start by dipping the Ziplock bag into a bowl with the melted milk chocolate.Next, transfer the bag to a tray, put the ice cubes in the bag and set aside until the chocolate is set.In a large saucepan, add the sugar, the eggs, the cornstarch, the juice of one lemon and mix everything very well until fully combined.Add the milk, turn on the heat to medium-low and stir everything very well until it becomes a smooth and even cream.Then, add the white chocolate, the condensed milk and stir to incorporate.Remove from the heat and let it cool to room temperature.Now, cut the ladyfinger biscuits in half.Next, once the chocolate shell is ready, add the biscuits we cut, the cream we prepared and arrange everything evenly.Place the dessert in the refrigerator and let it chill for at least 1 hour.Serve.
Ingredientes
- 1 Ziplock Bag
- 300g of Melted Milk Chocolate
- Ice Cubes
- 50g of Sugar
- 2 Eggs
- 50g of Cornstarch
- Juice of 1 Lemon
- 500ml of Milk
- 100g of White Chocolate
- 100g of Sweetened Condensed Milk
- 100g of Ladyfinger Biscuits
Modo de Fazer
Start by dipping the Ziplock bag into a bowl with the melted milk chocolate.
Next, transfer the bag to a tray, put the ice cubes in the bag and set aside until the chocolate is set.
In a large saucepan, add the sugar, the eggs, the cornstarch, the juice of one lemon and mix everything very well until fully combined.
Add the milk, turn on the heat to medium-low and stir everything very well until it becomes a smooth and even cream.
Then, add the white chocolate, the condensed milk and stir to incorporate.
Remove from the heat and let it cool to room temperature.
Now, cut the ladyfinger biscuits in half.
Next, once the chocolate shell is ready, add the biscuits we cut, the cream we prepared and arrange everything evenly.
Place the dessert in the refrigerator and let it chill for at least 1 hour.
Serve.
