Lemon Marchioness [Recipe] ESP/ENG

I'm so glad I found this community of food lovers, because I truly love to cook and experiment in the kitchen. That's probably why my daughter @bethyjade developed such an interest in cooking and graduated as a chef 😃 But what I love most is opening the pantry and getting creative. It's true, sometimes we want to make a meal or dessert and we have no idea what to do, especially if we don't have all the necessary ingredients. But that's where we need to get creative and use what we have on hand.

Me alegra mucho haber podido encontrar esta comunidad de amantes de la buena cocina, ya que de verdad amo cocinar y además innovar en al cocina, será por eso que mi hija @bethyjade tuvo ese interés por la cocina y se graduó como chef 😃 pero lo que más me gusta es abrir la despensa y ponerme en modo creativa. Y es que es verdad, a veces tenemos ganas de preparar alguna comida o postre y no tenemos idea de qué hacer, en especial porque no contamos con los ingredientes necesarios, pero es allí donde debemos hacer uso de nuestra creatividad y usar lo que tenemos a la mano.

First, make lemonade by squeezing 3 lemons into 1 1/2 cups of water, then adding 150 grams of sugar, and finally 170 grams of heavy cream specifically for baking. You can also use sweetened condensed milk, but in that case, you should obviously omit the sugar. However, you can add the heavy cream because it will intensify the flavor even more and make it even richer 😃.

Oh! But I almost forgot to tell you that you should reserve a tablespoon of heavy cream to incorporate into approximately half a cup of water (this will be the mixture in which we will dip our cookies when assembling the dessert).

Add an egg (yolk and white) and stir until combined. But before anything else, I'll give you a practical tip: even though you can see that I seemingly poured it on top of the mixture, I first crack the egg and pour the contents into another container before adding it to the mixture to avoid ruining it in case the egg happens to be rotten. Imagine, that would be a disaster!

Mix all those ingredients very well and once they have been incorporated forming a homogeneous mixture, separate an amount into another bowl and to that separate amount add the four tablespoons of corn starch, better known as cornflour (the brand name 😋) and beat the mixture very well, preferably using a balloon whisk so that it dissolves more diligently and avoids the formation of lumps.

Now bring your mixture to a simmer and stir using a whisk until it starts to boil and thicken (it almost always boils and thickens at the same time)

And when it's ready, remove it from the heat and pass it through a sieve to avoid lumps.

Then let the mixture rest and refrigerate it until it's completely set. Once it's set, you can start assembling your dessert. First, pour some of the lemon cream into a container. Then, dip the cookies in the milk and place them in the container. Next, add more lemon cream and repeat the process (cookies, lemon cream, and cookies) until all the lemon cream is used. Finally, refrigerate for at least eight hours, but it will be even firmer if you leave it in the refrigerator overnight.

The next day I served this marvel after lunch and everyone was delighted with the lemon marquise; the flavor was quite intense and would be even more so if you add lemon zest. The texture is smooth and creamy, very pleasant to the palate, and that contrast between sweet and slightly acidic is exquisite.

I hope you enjoyed the first recipe I'm sharing in this community. I love sharing my recipes, but I also love learning from others, and I've actually already made some notes after reading some of your posts. Honestly, the recipes look delicious 😋. Well, I'll say goodbye now, sending you virtual kisses and hugs 😘 🤗