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Ingredients
| ?Cookie base | |
| Oreo ? cookie crumbs | 80 grams |
| Butter ? | 30 grams |
| ? Custard | |
| egg yolk ? | 6 |
| Caster sugar ? | 60 grams |
| milk ? | 500 g |
| Light cream | 200 g |
| Lemon ? zest | 2 |
| gelatin | 15 grams |
Lemon ?Barbalua? Ice cream-like taste
- It’s so delicious that I can’t stop?
- Family portrait of ingredients?Come here?
- 80 grams of Oreo biscuits (crushed in a food processor or rolling pin) ➕ 30 grams of melted butter ? (you can heat it in the microwave oven)
- After mixing well, press down with the back of a spoon ? and put it in the refrigerator to refrigerate
- 6 egg yolks ?➕60g caster sugar ? mix well
- Get the lemon zest ready
- Add 500 grams of milk ?➕ lemon zest ? to a small milk pot, cook until the surrounding bubbling and turn off the heat
- Take out the lemon zest ?
- Wait until the ⌛️Lemon?Milk? is not too hot, slowly pour in the egg yolk paste. Note⚠️: Too hot and easy to turn into egg drop soup?
- Stir well while pouring
- Then pour it back into the small milk pot to reheat and cook until the surrounding is bubbling. Note⚠️: This step is mainly to sterilize the egg yolk ?, which is essential.
- Let’s give the gelatin a bath in advance?
- Take out the softened gelatin pieces, put them into the heated lemon milk lake, and stir to melt.
- Whip 200 grams of whipped cream until thick yogurt-like, with small hooks.
- Add the whipped cream to the lemon?milk? paste and mix well. Finally, pour into the mold with the Oreo cookie base and continue to refrigerate until solidified.
- Beauty?Delicious?
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