Lemon Cream Pave Recipe - Cooking Index
Lemon Cream Pave Recipe - Cooking Index
| 4 | Eggs - separated | |
| 2/3 cup | 131g / 4.6oz | Granulated sugar |
| 1 tablespoon | 15ml | Grated lemon rind |
| 1 tablespoon | 15ml | Lemon juice |
| 1 teaspoon | 5ml | Vanilla |
| 2/3 cup | 41g / 1.4oz | All purpose flour |
| Lemon rum sauce | ||
| 1/3 cup | 65g / 2.3oz | Granulated sugar |
| 1/3 cup | 78ml | Water |
| 2 tablespoons | 30ml | Lemon juice |
| 2 tablespoons | 30ml | Dark rum |
| Lemon cream | ||
| 1 | Unflavored gelatin | |
| 1/4 cup | 59ml | Cold water |
| 4 | Egg yolks | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 tablespoon | 15ml | Grated lemon rind |
| 3/4 cup | 177ml | Lemon juice |
| 4 oz | 113g | Cream cheese - softened |
| 1 cup | 237ml | Whipping cream |
| Garnish | ||
| 1 1/2 cups | 355ml | Whipping cream |
| 2 tablespoons | 30ml | Sifted icing sugar |
| 2 tablespoons | 30ml | Dark rum |
| 10 | Strawberries - halved | |
| 2 | Kiwifruit - peeled and thinly | |
| 1 | Mango - peeled and thinly | |
| 1/2 cup | 46g / 1.6oz | Toasted sliced coconut ** |
| 1/4 cup | 36g / 1.3oz | Toasted chopped pistachios - ** |
Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead. "PAVE" refers to the dessert's flat square shape, imitating tiles or paving stones. If you have time, it's fun to decorate each square differently.
Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper and sprinkle lightly with flour. Set aside. In bowl, beat egg yolks with sugar until light and fluffy; beat in lemon rind and juice and vanilla. In separate bowl, beat egg whites until stiff but not dry peaks form; fold into yolk mixture. Gently fold in flour until thoroughly mixed. Spread in prepared pan; bake in 350F oven for 15-20 minutes or until golden and cake springs back when lightly touched. Let cool in pan.
LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon juice; bring to boil. Boil for 1 minute; stir in rum. Brush over cake.
LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let stand for 5 minutes to soften. Over low heat, warm gelatin gently just until dissolved. Meanwhile, in bowl, beat egg yolks with sugar until light; beat in lemon rind and juice. Beat in gelatin mixture.
Return to saucepan and cook over low heat for 5-6 minutes or until barely thickened; let cool slightly. In large bowl, beat cheese until light; beat in lemon mixture. Let cool to room temperature just until starting to thicken. Whip cream; fold into lemon mixture.
Spread evenly over cake. Refrigerate for at least 2 hours or up to 2 days. Cut into squares.
GARNISH: Whip cream; beat in sugar and rum. Spoon into pastry bag and pipe decoratively onto each square. Garnish squares attractively with strawberries, kiwifruit, mango, coconut and pistachio. Makes 20 servings.
** Toast coconut and pistachios on separate baking sheets in 350F oven for 5 minutes or until golden.
Source:
Seattle Times 3/26/97
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