Ingredients:
3 rectangular puff pastry bases
Custard:
6 yolks
180 g of sugar
60 g of corn starch
lemon peel
2 teaspoons of vanilla extract
600 g of whipping cream
fresh fruit to taste (kiwi, peaches, strawberries, raspberries)
Gelatin:
75 g of water
20 g of sugar
half a teaspoon of cornstarch
Chocolate inscription:
30 g of dark chocolate melted in a double boiler
20 g of dark chocolate to be added later
20 июл 2024
