Lemon Trifle
Start by dipping the ladyfinger biscuits in cold milk and transfer them to a nice17cm x 25cm serving dish, arrange them side by side.Now into a saucepan over medium-low heat, add the milk, the peel of ½ lemon and let it hit up until it starts to boil.Once you’ve done that, turn off the heat and set aside.Into another saucepan with the heat still off, add the egg yolks and the sugar, mix very well. Add the corn starch and mix again, gradually add the milk we’ve set aside. Turn on the heat stir until it combines and the cream thickens.Now add the lime juice and stir well.Pour all the cream into the serving dish filled with the ladyfinger biscuits and spread it out evenly.Cover with plastic wrap and take it to the fridge, let it chill for at least 2 hours.After this indicated time, sprinkle some grated coconut all over the dessert.Serve.
Ingredientes
- 250g of Ladyfinger Biscuits
- 600ml of Milk
- Peel of ½ Lemon
- 2 Egg Yolks
- 4 Tablespoons of Sugar
- 3 Tablespoons of Corn Starch
- 50ml of Lime Juice
- Grated Coconut
Modo de Fazer
Start by dipping the ladyfinger biscuits in cold milk and transfer them to a nice17cm x 25cm serving dish, arrange them side by side.
Now into a saucepan over medium-low heat, add the milk, the peel of ½ lemon and let it hit up until it starts to boil.
Once you’ve done that, turn off the heat and set aside.
Into another saucepan with the heat still off, add the egg yolks and the sugar, mix very well. Add the corn starch and mix again, gradually add the milk we’ve set aside. Turn on the heat stir until it combines and the cream thickens.
Now add the lime juice and stir well.
Pour all the cream into the serving dish filled with the ladyfinger biscuits and spread it out evenly.
Cover with plastic wrap and take it to the fridge, let it chill for at least 2 hours.
After this indicated time, sprinkle some grated coconut all over the dessert.
Serve.
