Greek International Activities

Recipes

BISCUITS IN LEMON LAYER

Ingredients
Preparation time: 25΄
For 6 individual bowls

24 PAPADOPOULOS PETIT-BEURRE biscuits

For the cream
500ml fresh whole milk (2 cups)
70g sugar (4 ½ tablespoons)
30g corn flour (3 tablespoons)
1 egg
Grated peel of 1 lemon

For the jelly
500ml water (2 cups)
2 tablespoons (20g) gelatin granule (grains)
90g sugar (6 tablespoons)
Juice of 2 lemons

PREPARATION

Cream
  1. Heat the milk in a small saucepan.
  2. Stir the egg with the sugar and the corn flour in a bowl.
  3. Pour the mixture in the saucepan with the milk and stir until the cream boils well.
  4. Remove the saucepan from the heat and add the grated lemon peel to the mixture.
Jelly
  1. Put 250ml water in a saucepan.
  2. Add the gelatin powder into the saucepan with the water and leave for 10´.
  3. Put the saucepan on the heat and stir until the gelatin melts.
  4. Remove the saucepan from the heat, add the sugar and the lemon juice and continue stirring, until the sugar melts.
  5. Add the rest of the cold water.
SERVING
  1. Lay the first cream layer in six individual bowls. On top of it, lay the second jelly layer and put the bowls for a while into the fridge in order to cool (pay attention so that it doesn’t freeze).
  2. Before it thickens, sink the biscuits into both layers, (4 biscuits whole or cut in two pieces per bowl) and serve the desert.