You know, if you added Marscapone cheese to the milk as well this would be out of this world in taste - with or without the lemons. Condensed milk and Marscapone are a match made in heaven but had never thought of using it with lady fingers. I usually use broken gingernuts for a totally different tasting base. Thank you, will give this a try (with Marscapone).
@@Cassiehope888 I use condensed milk and marscapone (mainly because I like the taste of it, and together they are sublime), gelatine is sometimes added if the weather is very hot and the cheesecake will be out for a while. Something else, if you want a quick ice-cream without the hassle of having to stir away the crystals etc, condensed milk, marscapone and flavouring (melted chocolate mixed in, a fruit syrup added, tinned fruits added) and then put in a large or smaller individual mould(s) and then frozen is better than anything I can afford to buy. Hideously fattening so a small portion is all you really want to eat - very very rich - meaning that it lasts a long time. I don't add gelatine for this because it is frozen but it comes out lovely and creamy, not super hard and easily served because it is between fairly soft and very hard.
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Esté, postre o torta es maravillosa, fácil , rica y los ingredientes no son caros. Felicidades por la receta; lo voy hacer. Estaré pendiente de lo que UD. Suba a RU-vid 🇨🇱
Hi there, this is always a winner. You can make meringue, add 2 egg yolk to milk and lemon juice. No gelatine. Follow filling procedure, now whip egg whites to meringue consistency and top lemon filling and bake until golden brown and enjoy. You can also make as original and top with slightly sweetened cream, rosettes are nice. Bon appetite!! Kind rgards.
Coucou de France, ca a l air trop bon bravo mais pouvez vous me dire le sachet que vous mettez car même avec la traduction je n arrive pas a voir merci bye