Lemon cream pave %%%%%
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs, separated | |
| ⅔ | cup | Granulated sugar |
| 1 | tablespoon | Grated lemon rind |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| ⅔ | cup | All purpose flour |
| ⅓ | cup | Granulated sugar |
| ⅓ | cup | Water |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Dark rum |
| 1 | pack | Unflavored gelatin |
| ¼ | cup | Cold water |
| 4 | Egg yolks | |
| ¾ | cup | Sugar |
| 1 | tablespoon | Grated lemon rind |
| ¾ | cup | Lemon juice |
| 4 | ounces | Cream cheese, softened |
| 1 | cup | Whipping cream |
| 1½ | cup | Whipping cream |
| 2 | tablespoons | Sifted icing sugar |
| 2 | tablespoons | Dark rum |
| 10 | Strawberries, halved | |
| 2 | Kiwifruit, peeled and thinly sliced | |
| 1 | Mango, peeled and thinly sliced | |
| ½ | cup | Toasted sliced coconut ** |
| ¼ | cup | Toasted chopped pistachios ** |
Directions
LEMON RUM SAUCE
LEMON CREAM
GARNISH
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 350 F 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 350 F oven for 5 minutes or until golden.