Receita Solta

Delicious Lemon Pavé: The Perfect Dessert!

RS

Por

Master Receita Solta

Delicious Lemon Pavé: The Perfect Dessert!
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories955 kcal

Resumo para quem tem pressa

"The lemon pavé unites the acidic creaminess of the whipped condensed milk, heavy cream, and natural juice to the delicacy of the ladyfinger cookies moistened in milk. A practical, cold dessert with impeccable citrus balance."

Delicious Lemon Pavé: The Perfect Dessert!

O Que Você Precisa Saber

- Beating the condensed milk with lemon juice thickens the cream instantly without going to the heat or taking gelatin. - The ladyfinger has an airy structure and sugary crust that absorbs the moisture of the cream during resting. - The 3-hour refrigerator time turns the cookies into soft layers with a sponge cake consistency.

Ingredients

Main Course

  • 2 cans of condensed milk
  • 1 can of cream
  • 1/2 cup of lemon juice
  • 1 package of champagne biscuits
  • Lemon zest for garnish
  • Use fresh lemons for a more intense flavor.
  • Try replacing ladyfinger cookies with chocolate cookies for a different touch.
  • Leave the pavê in the refrigerator overnight for an even better flavor.
  • If you prefer, add fruits like strawberries or kiwi between the layers.
  • For a lighter pavê, use skim milk in the preparation of the cream.

Instructions

Main Course

1

In the blender, blend the condensed milk, heavy cream, and lemon juice until smooth.

2

In a baking dish, place a layer of ladyfingers quickly moistened in milk.

3

Add a layer of lemon cream over the cookies.

4

Repeat the layers until the ingredients are finished, ending with the cream.

5

Refrigerate for at least 3 hours before serving.

6

When serving, decorate with lemon zest on top of the pavê.

7

Sirva gelado e aproveite!

Equipe sua Cozinha

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Chef Tips

- Moisten the ladyfingers in the milk quickly, just by dipping and taking out, so they don't fall apart in the tray. - Grate the lime zest at the time of serving to keep the essential oils fragrant and the green color vivid. - Use freshly squeezed lemons to obtain balanced acidity without the bitterness of processed juices.

Variations

- Interleave layers of thin fresh strawberry slices between the cream and the cookies to create a tropical trifle. - Swap ladyfinger cookies for chocolate tartlet-type cookies for a visual and taste contrast. - Cover the pavê with a light layer of Swiss meringue and brown gently with a culinary torch before serving.

Substitutions

- The ladyfinger biscuit can be replaced by traditional cornstarch biscuit or vanilla Maria biscuit. - Tahiti lime can be replaced with Sicilian lemon in the same measure for a softer and more floral perfume. - The milk to moisten the biscuits can be flavored with 1 teaspoon of vanilla extract.

How to Store

Store the tray covered with plastic wrap in the refrigerator for up to 4 consecutive days. The dessert gains even better consistency and texture from one day to the next, keeping the cream firm and the cookies perfectly moistened.

Can You Freeze It?

It is not indicated to freeze the assembled lemon pavé. The cream tends to separate and release water upon thawing, while the ladyfinger biscuit loses its support and falls apart into a moist mush with no defined texture.

What to Serve With

Serve well chilled accompanied by fresh brewed coffee, lemon balm tea, or glasses of chilled Moscato sparkling wine. It also harmonizes with thin slices of fresh fruits like kiwi, green apple or white chocolate shavings.

Frequently Asked Questions

How to prevent the lemon cream from becoming excessively sour?

Use exactly half a cup of lemon juice for the two cans of condensed milk, keeping the indicated ratio.

Why do ladyfingers float in the cream during assembly?

This happens if the cream is thin; beat the condensed milk well with the lemon until firm before assembling the layers.

Can I use gluten-free cookies in this recipe?

Yes, ladyfinger-type cookies or gluten-free cornstarch cookies absorb the cream in the same way and work perfectly.

Can the lemon zest make the dessert bitter in the refrigerator?

If you grate only the green epidermis without scraping the white part, the zest remains aromatic and without bitterness.

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