A stovetop lemon custard is cooled and folded with confectioners' sugar sweetened whipped cream before being chilled in mold in this Portuguese dessert.
INGREDIENTS (for 2 servings):
- 1 quart milk
- 2 tablespoons lemon zest
- 1 tablespoon cold water
- 1 teaspoon lemon juice
- 2 teaspoons unflavored gelatin
- 8 egg yolks
- 1 cup white sugar
- 1 pinch salt
- 1 quart heavy cream
- 1/2 cup confectioners' sugar
In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and let rest until liquid is absorbed.
In a large bowl beat egg yolks, sugar and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted. Return milk to medium-high heat and bring again to a simmer. Slowly whisk hot milk into yolk mixture. Stir in gelatin. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and let cool completely.
Oil a 3-quart ring mold. In a large bowl, beat together cream and confectioners' sugar until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, 2 hours. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.